T-Stor
 

T-Stor >
Food Programme >
Food Chemistry & Technology >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/75

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

Files in This Item:

File Description SizeFormat
Report 04.pdf371.36 kBAdobe PDFView/Open

This item is protected by original copyright


View Statistics

Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! Teagasc - The Agriculture and Food Development Authority  2012  - Feedback