The acids caused reduction in gelatinization temperature and enthalpy of gelatinization of both starches. The starch gels became softer, less cohesive, elastic and gummy when acids were added. These changes may indicate the degradation of the starch molecules by the acids.

Does acid speed up gelatinization?

Given that acid hydrolysis destroys glycosidic bonds in molecules [22], the complete pasting of starch molecules in acidic conditions requires less energy and therefore LRS is gelatinized faster and at lower temperatures.

What is effect of sugar and acid on gelatinization process?

Sugar slows down gelatinization because it competes for water thus less water is available to enter the starch granules. Therefore, the amount of swelling is significantly reduced. A higher temperature is needed to completely gelatinize the starch when sugar is added to the starch mixture.