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Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

✍ Scribed by Felicidad Ronda; Yrjö H. Roos

Book ID
108080504
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
181 KB
Volume
343
Category
Article
ISSN
0008-6215

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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