Answer:
The correct option is: 4. Heat at 62.8 degrees C for 30 minutes
Explanation:
Pasteurization is the process or technique of heating packaged as well as the unpackaged liquid food, to remove pathogens and extend the shelf life. In this process,<u> the food is usually heated at temperatures below 100 °C.</u>
Originally, this process involved heating the food at 72.2 °C for 15 seconds and <u>62.8 °C (145 °F) for 30 minutes, for batch pasteurization.</u>
Answer:
It would become the same as another of starch component similar glycogen. Amylose as you mentioned have 1-4 bonds but glycogen have 1-6 bonds. Glycogen is more branched and this makes it less soluble in water. also it is used as a storage medium only and it is not easily digested. Just the level of complexity would have increased. solubility would have lessened
They all have diverse plant life with the occasion of animals sometimes