Jump to Main Content
- Singh, Narpinder, et al. Show all 4 Authors
- Food chemistry 2002 v.79 no.2 pp. 177-181
- adhesion; cohesion; cooking; cultivars; hardness; potatoes; rheological properties; starch; stress relaxation; texture; total solids
- ... Three different potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were analyzed for cooking, sensory, textural and rheological properties. Potato cultivars (Kufri Jyoti and Kufri Badshah) with higher mealiness scores had lower cooking times and compression forces than cultivars with lower mealiness scores (Pukhraj). Kufri Jyoti and Kufri Badshah potatoes also showed higher total solids los ...