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- Kaur, A.; Singh, N.; Ezekiel, R.; Guraya, H.S.
- Food chemistry 2007 v.101 no.2 pp. 643
- potato starch, etc ; food analysis; potatoes; cultivars; geographical variation; environmental factors; physicochemical properties; food quality; thermal properties; swelling (materials); pasting properties; viscosity; transmittance; temperature; starch granules; particle size; amylose; tubers; India; Show all 19 Subjects
- ... The starch separated from 21 different Indian potato cultivars from four locations was evaluated for physicochemical, thermal and pasting properties. The relationships between the different properties of starches were determined using Pearson's correlation analysis. Amylose content was positively correlated to hot paste viscosity (r = 0.460, P 0.05) and negatively correlated to transmittance measu ...