Question:medium

Final viscosity of starch paste increases with an increase in:

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Amylose is responsible for the firm texture of gels, which results in increased viscosity.
Updated On: Jan 17, 2026
  • Amylose content
  • Amylopectin content
  • Amylase content
  • Pectin content
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The Correct Option is A

Solution and Explanation

Amylose's linear structure promotes gel formation, thus increasing the final viscosity of starch paste.
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