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The Effect of Freezing Conditions on the Quality of Freeze-Chilled Reconstituted Mashed Potato

✍ Scribed by G.A. Redmond; F. Butler; T.R. Gormley

Book ID
115610647
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
105 KB
Volume
35
Category
Article
ISSN
1096-1127

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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