… of seven processing potato cultivars grown in Korea, and to evaluate the starch morphology,
crystallinity and thermal properties of the extracted potato starches to provide information …

… , among others, which provide texture in many foods [ 2 ], [ 3 ] . … Thermal properties were
analyzed using a TA Instruments … in pasting properties, higher crystallinity, higher resistant starch …

… The texture, digestibility, and end-use of a food product are influenced by its … When the
same potatoes are cooled, some rapidly digestible starch is converted to resistant starch by …

… Additionally, Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and
texture measurements of the potato flour paste obtained immediately after gelatinization were …

… Thermal processes lead to the pasting of starch which, in this … Even though the proportion
of resistant starch in cooked … cellular matrix due to starch textural changes during the cooking …

… could retain the textural properties of frozen potatoes. Due to … thermal properties of maize
starch [9]; the thermal properties … KOH (2M) to dissolve any resistant starch in the sample. The …

… to paste temperature, as well as other thermal properties such as initial temperature, peak
temperature… Therefore, it was demonstrated that starch can produce the desired texture without …

… The pasting properties of starches differed from each other and the viscosity of the pastes
was influenced by amylose content. Starch pastes obtained from coloured flesh potatoes …

… physical, functional, pasting, and thermal properties. The flours … , and thermal properties of
flours and starches from potato and … the textural profile analysis for cooked potatoes and sweet …

… on the effects of potato content on noodle quality are lacking. In this study, the effects of
potato powder and starch on the pasting, rheological, and thermal properties of dough were …