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- Singh, Narpinder, et al. Show all 5 Authors
- Food hydrocolloids 2008 v.22 no.6 pp. 979-988
- potato starch; Solanum tuberosum; chemical structure; thermal properties; viscoelasticity; cultivars; starch granules; amylopectin; pasting properties; cooking; cooling; heat treatment; cooking quality; gelatinization; temperature; viscosity; starch gels; physicochemical properties
- ... The starches separated from different Indian potato cultivars (Kufri Sindhuri, Kufri Jyoti, Kufri Pukhraj, Kufri Chipsona-1, Kufri Chipsona-2, Kufri Bahar and Kufri Chandermukhi) were evaluated for granule size, amylopectin structure, thermal and pasting properties. The changes in viscoelastic properties of cooked starch pastes during cooling and heating were also evaluated using a dynamic rheomet ...