Blanching effect on nutritionally important starch fractions of selected processing potato cultivars

Blanching effect on nutritionally important starch fractions of selected processing potato cultivars

Blanching is the primary treatment given to potato tubers before any other processing but has a differential impact on its starch content quality parameter. The present study aimed to evaluate the effect of three different blanching methods, i.e., water (100 °C for 5, 10, 15 min), steam (100 °C for...

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Bibliographic Details
Main Authors: Neelam Yadav, Pinki Saini, Devinder Kaur, Vijai Kishor Gupta, Bandana Kaundal, Rajendra Kumar, Pragya Mishra, Niharika
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Blanching
Processing cultivars
Starch
The quality parameter
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23002253

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X23002253

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