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Cooked potatoes textural properties

Textural and Rheological Characteristics of Raw and Cooked Potatoes 257 Table 9.4 Pearson correlation coefficients for rheological and selected textural properties... [Pg.257]

Leung, H. K., Barron, F. M., Davis, D. C. (1983). Textural and rheological properties of cooked potatoes. J. Food... [Pg.270]

Singh, N., Kaur, L., Ezekiel, R., Gurraya, H. S. (2005). Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physico-chemical and functional properties of their flours. J. Sci. FoodAgric., 85, 1275-1284. [Pg.271]

Prediction of the sensory texture properties of cooked potatoes, based on raw potato analysis, is of major importance to the food industry. The sensory texture quality of potatoes has been predicted using T2 LR NMR. Correlation of the T2 LR NMR data with the chemical composition of potatoes has also been performed using chemometrics. Differentiation between potato varieties and determination of dry matter content has also been done using Ti and T2 LR NMR. [Pg.3357]

Kaur, L., Singh, N., Sodhi, N. S., Gujral, H. S. (2002). Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes. Food Chem., 79, 177-181. [Pg.270]

See other pages where Cooked potatoes textural properties is mentioned: [Pg.252]    [Pg.192]    [Pg.203]    [Pg.254]    [Pg.255]    [Pg.258]    [Pg.258]    [Pg.128]    [Pg.513]    [Pg.482]    [Pg.128]    [Pg.199]    [Pg.202]    [Pg.249]    [Pg.257]    [Pg.220]    [Pg.773]    [Pg.107]    [Pg.107]    [Pg.41]    [Pg.7797]    [Pg.116]    [Pg.261]    [Pg.136]    [Pg.1085]   


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