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While processing at elevated temperatures, starchy food products undergo gelatinization, which leads to softening related changes in textural characteristics. Study of role of gelatinization in texture development is limited; specifically, ignoring gelatinization physics can lead to erroneous prediction of Youngs modulus. In a recent work, we demonstrated a texture model that predicts local and effective Youngs moduli as functions of moisture content. While this model tracks experiments closely for drying, it deviates significantly from experiments for frying. In this paper, three different techniques for incorporating starch gelatinization are used to enhance the texture model, and the suitability of each technique is discussed. These improved models can capture the initial gelatinization induced softening and are in much better agreement with experiments. We expect that this work could contribute to better understanding and predictive capabilities of texture development.