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http://hdl.handle.net/11019/75
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| Title: | Relating starch properties to boiled potato texture |
| Authors: | Gormley, Ronan T. |
| Keywords: | Potato texture
Crush test
Resistant starch |
| Issue Date: | Aug-1998 |
| Publisher: | Teagasc, Ballsbridge, Dublin 4 |
| Citation: | Relating starch properties to boiled potato texture. The National Food Centre Research Report No. 4. Gormley, T.R. Dublin; Teagasc, 1998. ISBN 1901138437 |
| Series/Report no.: | The National Food Centre Research Reports;no. 4 |
| Abstract: | Basic information on starch properties may help to explain the different textural characteristics of potato cultivars, and also their suitability for different forms of processing. The study involved tests on both raw potatoes, and on starch separated from potatoes, and embraced three main activities:
(i) to relate boiled-potato texture with the other test variables;
(ii) to develop a rapid crush-test for assessing cooked-potato texture;
(iii) to study the effect of chilling and freezing on the development of
resistant starch (RS) in boiled potatoes. |
| URI: | http://hdl.handle.net/11019/75 |
| ISBN: | 1901138437 |
| Appears in Collections: | Food Chemistry & Technology
Food Programme End of Project Reports
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