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- W2155343005 abstract "Summary The effects of boiling, warm‐holding, cooling and mashing on the enzyme‐resistant starch (ERS) content of potatoes was studied together with inter‐tuber and inter‐cultivar variation in ERS content. Inter‐tuber variation in ERS content was small and mean values (on a dry matter basis) for boiled and raw potatoes were 10.7 and 74.2% (cultivar Rooster) and 10.8 and 74.3% (cultivar Anna). There was no significant difference between the ERS values of boiled potatoes of seven cultivars (range 10.0–10.8%). Warm‐holding mashed potatoes at 65–70 °C for 1 hr raised ERS values from 2.20 to 4.80%. In a separate test slow cooling over 2 hr to 21 °C raised the ERS content from 3.65 to 6.35%. Multiple cook‐cool (3×) gave ERS contents of 23.2 and 18.2% for boiled potatoes held for 24 hr at 4 or 20 °C. Mashing and freezing raised ERS values by 1–2%." @default.
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- W2155343005 date "1999-06-01" @default.
- W2155343005 modified "2023-10-14" @default.
- W2155343005 title "Effects of boiling, warm‐holding, mashing and cooling on the levels of enzyme‐resistant potato starch" @default.
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- W2155343005 doi "https://doi.org/10.1046/j.1365-2621.1999.00270.x" @default.
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