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    Relating starch properties to boiled potato texture

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    Author
    Gormley, Ronan T.
    Keyword
    Potato texture
    Crush test
    Resistant starch
    Date
    1998-08
    
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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
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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