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Effect of storage temperature on some rehydrating properties of potato granules

Proceedings of the 6th International Congress of Food Science and Technology 1: 47-48

Effect of storage temperature on some rehydrating properties of potato granules

Potato granule rehydration rate, swelling power and water binding capacity decreased faster and to a greater extent when granules were stored at 4 degrees rather than 25 degrees C.

Accession: 001189931

DOI: 10.1002/star.19890411004

Related references

Hoover R.; Hadziyev D., 1989: Effect of storage temperature on some rehydrating properties of potato granules. The Swelling Power (SP), Water Binding Capacity (WBC) and rate of rehydration of Add-Back (A–B) and Freeze-Thaw (F–T) potato granules treated with 0.2% monoglyceride decreased during the initial 14 weeks of storage by an average of 25....

Sabiniano, N.S.; Ishibashi, K.I.hi; Hironaka, K., 1995: Effect of low-temperature storage on some properties of potato starch. This study was conducted to determine the effect of storage on the properties of potato starch. Starch was prepared from three varieties of potato, namely ; Benimaru, Toyoshiro and Konafubuki, after storage at 5 degree C for 6 months. The average...

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