Characterisation of Pasting, Structural and Volatile Properties of Potato Flour

Characterisation of Pasting, Structural and Volatile Properties of Potato Flour

Potato flour is an important raw material for potato staple food products; nevertheless, the quality and flavor vary significantly due to process changes. In this study, the physicochemical features of fresh and five different dehydration temperature potato samples, including the degree of starch ge...

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Bibliographic Details
Main Authors: Haining Zhuang, Shiyi Liu, Kexin Wang, Rui Zhong, Joshua Harington Aheto, Junwen Bai, Xiaoyu Tian
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Agriculture
Subjects:
potato flour
gelatinization
viscosity
X-ray diffraction
volatile aroma components
Online Access:https://www.mdpi.com/2077-0472/12/12/1974

Internet

https://www.mdpi.com/2077-0472/12/12/1974

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