Question

Final viscosity of starch paste increases with an increase in:

• A. Amylose content
• B. Amylopectin content
• C. Amylase content
• D. Pectin content

Hint:

Amylose is responsible for the firm texture of gels, which results in increased viscosity.

Answer 1

The Correct Option is A

Amylose content increases the final viscosity of starch paste, as amylose contributes to gel formation and higher viscosity due to its linear structure.