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Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes

✍ Scribed by M Dolores Álvarez; Cristina Fernández; Wenceslao Canet

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
381 KB
Volume
85
Category
Article
ISSN
0022-5142

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Effect of modified starch concentration
Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec)
✍ M Dolores Álvarez; Wenceslao Canet; Cristina Fernández 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 279 KB 👁 1 views

## Abstract Effects of modified cornstarch concentration, freezing rate and thawing mode on quality properties of mashed potatoes were examined. The product was tested by oscillatory rheometry, instrumental texture profile analysis (ITPA) and cone penetration, colour, dry matter (DM) and sensory an