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Relating starch properties to boiled potato texture

Gormley, Ronan T.
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Keywords
Potato texture, Crush test, Resistant starch
Date
1998-08
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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Report 04.pdf
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URI
http://hdl.handle.net/11019/75
Citation
Relating starch properties to boiled potato texture. The National Food Centre Research Report No. 4. Gormley, T.R. Dublin; Teagasc, 1998. ISBN 1901138437
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.
Funder
Department of Agriculture, Food and the Marine
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