Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato...

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Veröffentlicht in:	Journal of food science 2021-05, Vol.86 (5), p.1819-1834
Hauptverfasser:	Allan, Matthew C., Marinos, Nicholas, Johanningsmeier, Suzanne D., Sato, Ai, Truong, Van‐Den
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose Dietary fiber Dry matter French fry Gels Genotypes Ipomoea batatas Physicochemical properties Physiochemistry Sensory properties Starch starch pasting Starches sweet potato Sweet potatoes texture
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