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- W3040616952 abstract "Abstract This work aims to determine the effect of time, temperature of storage and the reconditioning process on the physico–chemical characteristics of isolated starch of the potato cultivar used in the production of french fries. The storage and reconditioning processes result in a significant reduction in the large‐size grain (SSG) fraction > 40.1 μm. Long‐term storage (nine months) results in a significant increase in acidity (SA) and a decrease in the amylose (AM) content in starch by 16.5% and 1.3%, respectively. A significantly lower starch stability (SDS) is obtained after storage at a higher temperature (6 °C) and it is 36.6% and 38.8% lower on average for the starch without reconditioning and after reconditioning, respectively. The phosphorus (P tot ) content in starch after harvest averages 647 mg kg −1 . Starch from potatoes stored at 2 °C or 6 °C contains on average 1.5% more P tot than starch from tubers before storage. The starch lightness L ‐value significantly depends on the SSG ( r = 0.851) and SA ( r = −0.760). The best french frie quality (FFQ) values are obtained for starches extracted after harvest and reaches 4.8 points. Reconditioning of tubers after storage results in a significant improvement in the FFQ (0.8 point)." @default.
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- W3040616952 date "2020-07-30" @default.
- W3040616952 modified "2023-10-18" @default.
- W3040616952 title "Effect of Potato Storage and Reconditioning Parameters on Physico–Chemical Characteristics of Isolated Starch" @default.
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- W3040616952 doi "https://doi.org/10.1002/star.202000019" @default.
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