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- Singh, Narpinder, et al. Show all 3 Authors
- Journal of the science of food and agriculture 2002 v.82 no.12 pp. 1376-1383
- amylose; cohesion; cold storage; cooking quality; corn; corn starch; cultivars; extrusion; gel strength; gels; hardness; noodles; pastes; potato starch; potatoes; solubility; starch granules; stickiness; swelling (materials); temperature; texture; transmittance; viscosity
- ... A comparison between the morphological, thermal, rheological and noodle-making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparatively larger than corn starch granules, while the transition temperatures were found to be higher for corn starch. ...