Microstructure and tuber properties of potato varieties with different genetic profiles.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.010
Abstract: The objectives of this research were to study tuber starch characteristics and chemical - thermal properties of 21 potato varieties, and to determine their genetic diversity through SSR markers. Starch granular size varied among samples,… read more here.
Keywords: properties potato; potato varieties; different genetic; microstructure tuber ... See more keywords
Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.04.245
Abstract: This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177 strain on physicochemical properties and morphological characteristics of potato starch. The maximum total amylase and α-amylase production of L. plantarum CGMCC 14177 were… read more here.
Keywords: properties potato; physicochemical properties; potato starch; lactobacillus plantarum ... See more keywords
Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/3414760
Abstract: Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by… read more here.
Keywords: properties potato; potato flour; viscosity; oven drying ... See more keywords
Antioxidant properties of potato tubers (Solanum tuberosum L.) as a consequence of genetic potential and growing conditions
Sign Up to like & getrecommendations! Published in 2019 at "PLoS ONE"
DOI: 10.1371/journal.pone.0222976
Abstract: The concentrations of the bioactive compounds in potato tubers are determined by both genetic potential and environmental factors. The purpose of the experiment was to determine the influence of organic and integrated production on the… read more here.
Keywords: properties potato; tubers solanum; antioxidant properties; potato tubers ... See more keywords
The physical and mechanical properties of potato (Solanum tuberosum L.) tubers as related to the automatic separation from clods and stones
Sign Up to like & getrecommendations! Published in 2019 at "Research in Agricultural Engineering"
DOI: 10.17221/24/2018-rae
Abstract: In the current research, some of the mechanical and physical properties of two industrial varieties of potato tubers that have a prominent role in the mechanised separation process from clods and stones were investigated. These… read more here.
Keywords: clods stones; properties potato; physical mechanical; automatic separation ... See more keywords
Physico-chemical Properties of Potato Cultivars for their Processing Suitability
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Animal Science"
DOI: 10.21921/jas.v7i04.19395
Abstract: Processed potatoes are an important nutritional component of our diets and the demand for processed potato products are increasing. To evaluate the variety suitable for processing, ten potato cultivars procured from Agricultural Research Station, Hassan,… read more here.
Keywords: properties potato; potato cultivars; chemical properties; frito lay ... See more keywords
Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods9010021
Abstract: The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted… read more here.
Keywords: properties potato; cooking methods; rheological properties; mechanical rheological ... See more keywords