Six processing types of potato varieties viz. BARI Alu-25 (Asterix), BARI Alu-28 (Lady Rosetta), BARI Alu-29 (Courage), BARI Alu-68 (Atlantic), BARI Alu-70 (Destiny), and BARI Alu-71 (Dolly) were evaluated for different quality parameters (specific gravity...
Starch quality and content The ratio of amylopectin:amylose is important in determining starch uses. The highly branched amylopectin give starch its thickening properties. One of the classical success stories in plant biotechnology in recent years has been the isolation of a waxy mutant of potato (...
The contents of starch, amylopectin, and amylose of main varieties of potato cultivated in Gansu province is determined quantitatively and compared with each other. The results show that the content of amylose and amylopectin of different varieties of potato is different, resulting,therefore, in the...
The morphological, thermal, and rheological properties of potato starch from three cultivars in the State of Sonora, Mexico, are evaluated. Content of starch, moisture, purity, and amylose vary from 11.8% to 14%, 9.2% to 11.2%, 78.2% to 83.0%, and 20.0% to 29.9%, respectively. The ...
3.starchesFoods having a high content of starch, as rice, breads, and potatoes. 4. a.Stiff behavior:"Dobbs, the butler ... isn't as stiff as he used to be; Ann, my brother's new wife, has loosened up his starch a bit"(Jennifer St. Giles). ...
For seeds that have starch filling and develop to maturity, the starch content is reduced by at least 13%. 而那些能够进行淀粉积累并能发育成熟的种子,淀粉含量至少减少了13%。 www.ricedata.cn 2. British potato varieties of fine, high starch content, so after eating cooked up a very waxy, of...
varietiesFirst page of articledoi:10.1111/j.1365-2621.1955.tb16814.xFREDERICK A. BETTELHEIMCLARENCE STERLINGJohn Wiley & Sons, Ltd.Journal of Food ScienceFrederick, A, Bettelheim, CS (1955) Factors associated with potato texture i specific gravity and starch content. J Food Sci 20: pp. 71-79...
Significant gelatinization temperature associated with AMS has been attributed to its very low content of amylose fraction likewise the small granule diameter of the starch. Amaranth starches (native and modified) have been vastly employed in both food and non-food industries as stabilizing and ...
starch contentandstarchyieldofthethreediferentmaturingpotatovarieties,Eyinshu1,Longyinshu1andHailun3,werestudiedat diferentgrowthstages.TuberyieldofLongyinshu1washighest,followedbyEyinshu1,andthenHailun3.Tuberyield increasedasharvesttimewasdelayed,withabigjumpfr0mAugust31toSeptember7.Starchcontentwasincreased,...
What variety of potato is waxy? Waxy potatoes are characterized by a thin, papery skin that can be scratched off using your fingernail.Red skin potatoes, new potatoes, and fingerling potatoes all fall into this category. These potatoes have a lower starch content and a waxy texture, so they...