THE STARCH GELATINIZATION IN POTATOES DURING COOKING IN RELATION TO THE MODELING OF TEXTURE KINETICS

Authors
VERLINDEN BE NICOLAI BM DEBAERDEMAEKER J
Citation
Be. Verlinden et al., THE STARCH GELATINIZATION IN POTATOES DURING COOKING IN RELATION TO THE MODELING OF TEXTURE KINETICS, Journal of food engineering, 24(2), 1995, pp. 165-179
Citations number
12
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
24
Issue
2
Year of publication
1995
Pages
165 - 179
Database
ISI
SICI code
0260-8774(1995)24:2<165:TSGIPD>2.0.ZU;2-W
Abstract
A dynamic model for texture changes during cooking treatments of potat o samples was developed. The model includes the kinetics of the gelati nization process and was compared with a simpler model lacking this fe ature. Model parameters were derived from texture measurements on pota to samples. The experimental results and simulations show that the gel atinization process contributes only to a limited extent to the textur e.