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The effect of sample temperature on instrumental and sensory properties of mashed potato products

✍ Scribed by Wenceslao Canet; María Dolores Alvarez; Cristina Fernández; María Estrella Tortosa

Book ID
108825472
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
319 KB
Volume
40
Category
Article
ISSN
0950-5423

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✍ 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