Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour

This study evaluated the effects of pretreatments (blanching (60 and 95 °C) and boiling) and drying methods (freeze-drying and oven drying) on the quality characteristics of potato flour derived from three potato varieties, namely, Shangi, Unica, and Dutch Robjin. The percentage flour yield, color,...

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Detalles Bibliográficos
Autores principales: Buzera, Ariel, Gikundi, Evelyne, Orina, Irene, Sila, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871150/
https://www.ncbi.nlm.nih.gov/pubmed/35205983
http://dx.doi.org/10.3390/foods11040507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871150/
https://www.ncbi.nlm.nih.gov/pubmed/35205983
http://dx.doi.org/10.3390/foods11040507

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