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- W28169023 abstract "The textural and rheological characteristics of raw and cooked tubers are observed to be mainly dependent on their starch and dry matter contents. Other factors such as microstructure of potato tissue and amylose content may affect the textural and rheological attributes. Post-harvest storage temperature considerably affects the texture of raw potatoes and their cooked counterparts because of changes that occur in the starch-to- sugar ratio of potatoes. The dynamic rheological measurements of potato tubers may prove useful to monitor continuously the texture-related changes that occur during heating. Adhesiveness of the cooked tubers also increases progressively during refrigerated storage. The changes in the textural properties of the cooked tubers during storage may be attributed to the retrogradation of starch." @default.
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- W28169023 date "2009-01-01" @default.
- W28169023 modified "2023-09-22" @default.
- W28169023 title "Textural and Rheological Characteristics of Raw and Cooked Potatoes" @default.
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- W28169023 doi "https://doi.org/10.1016/b978-0-12-374349-7.00009-x" @default.
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