Which type of foods typically undergo the process of gelatinization when cooked?

Gelatinization primarily occurs in foods that contain starch, making cereals and starches the correct choice in this context. When starches are heated with a liquid, they absorb water and swell, causing the granules to break down and release amylose and amylopectin. This process thickens the liquid and transforms the texture, creating a gel-like consistency.

For example, cooking rice or pasta involves the gelatinization of starches, which results in a softer texture that is easier to digest and enhances the overall palatability of the foods.

Fruits and vegetables, while they contain some carbohydrates, do not undergo gelatinization like starches do; instead, they can soften due to other processes such as cooking or enzymatic reactions. Meats and dairy contain proteins and fats, which do not gelatinize. Fats and oils are not primarily composed of starch and do not undergo gelatinization; instead, they may emulsify or change state through heating. Thus, the fundamental characteristic of gelatinization is specific to cereals and starches, explaining why this option is the most accurate.