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Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch

✍ Scribed by K Morikawa; K Nishinari

Book ID
114199807
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
182 KB
Volume
14
Category
Article
ISSN
0268-005X

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## 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