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SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)

Autor
Muñoz, S.; Achaerandio, I.; Yang, Y.; Pujola, M.
Tipus d'activitat
Article en revista
Revista
Food and Bioprocess Technology
Data de publicació
2017-04
Número
10
Pàgina inicial
759
Pàgina final
769
DOI
https://doi.org/10.1007/s11947-016-1857-0 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/100443 Obrir en finestra nova
URL
http://link.springer.com/article/10.1007%2Fs11947-016-1857-0 Obrir en finestra nova
Resum
This study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three common treatments (boiling, frying, and microwaving) to evaluate the differences between the methods. According to principal component analysis (PCA), sous vide-processed cv. Agria and Agata potato strips were grouped with boiled samples, in contrast, cv. Carrera sous vide sample...
Citació
Muñoz, S., Achaerandio, I., Yang, Y., Pujola, M. SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.). "Food and Bioprocess Technology", 10 Gener 2017.
Paraules clau
Color, Cook value, Resistant starch, Shear force, Total starch
Grup de recerca
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

Participants

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