Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes.
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DOI: 10.1016/j.carbpol.2018.04.057
Abstract: Potato flakes (PFs) are used in instant foods. They contain pre-gelatinized starch which readily develops viscosity upon hydration. We here provide the first report on factors influencing their viscosifying potential. Swelling power (SP) (r = 0.719, p read more here.
Keywords: gelatinized starch; viscosity; wall opening; potato flakes ... See more keywords