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Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour. Foods 2022; 11:foods11040507. [PMID: 35205983 PMCID: PMC8871150 DOI: 10.3390/foods11040507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/25/2022] [Accepted: 02/05/2022] [Indexed: 11/17/2022] Open
Abstract
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, particle size distribution, flow characteristics, microstructural and functional properties of the potato flour were determined. Unica recorded the least peeling loss, while the Dutch Robjin variety had the highest. Color parameters were significantly affected (p < 0.05) by the pretreatments and drying methods. Freeze drying produced lighter potato flour (L* = 92.86) compared to the other methods. Boiling and blanching at 95 °C followed by oven drying recorded a low angle of repose and compressibility index, indicating better flow characteristics. The smallest particle size (56.5 µm) was recorded for the freeze-drying treatment, while boiling followed by oven drying had the largest particle size (307.5 µm). Microstructural results indicate that boiling and blanching at 95 °C, followed by oven drying resulted in damaged starch granules, while freeze-drying and low-temperature blanching (60 °C) maintained the native starch granule. Particle size and the solubility index of potato flour showed strong positive correlation. This study revealed that the pretreatments and drying methods affected potato flour’s physical and microstructural parameters differently, resulting in changes in their functionality.
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2
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Duarte‐Correa Y, Vargas‐Carmona MI, Vásquez‐Restrepo A, Ruiz Rosas ID, Pérez Martínez N. Native potato (
Solanum phureja
) powder by
Refractance Window Drying
: A promising way for potato processing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yudy Duarte‐Correa
- INTAL Research Group, Fundación INTAL, Institute of Food Science and Technology Itagüí Colombia
- BIOALI Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Medellín Colombia
| | | | - Andrés Vásquez‐Restrepo
- Industrias Centricol S.A.S Medellín Colombia
- Laboratory of Bioprocess and Reactive Fluxes, Faculty of Mines Universidad Nacional de Colombia Medellín Colombia
| | - Ivan David Ruiz Rosas
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
| | - Nely Pérez Martínez
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
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3
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Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111409] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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4
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Yang J, Bai A, Zhao C, Wen W. Effects of electrohydrodynamic drying and prefreezing pretreatment on physicochemical and functional properties of potato flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiao Yang
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
| | - AiZhi Bai
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
| | - CongRan Zhao
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
| | - Wei Wen
- Key Laboratory of Ion Beam Bioengineering of Inner Mongolia Autonomous Region School of Physical Science and Technology Inner Mongolia University Hohhot China
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5
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Ding L, Xie Z, Fu X, Wang Z, Huang Q, Zhang B. Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106464] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Ayed C, Bramante F, Nwaiwu O, MacNaughtan W, Bakalis S, Foster TJ. Water penetration into mixed and un-mixed carbohydrate powders. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2020. [DOI: 10.1016/j.carpta.2020.100007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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7
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Shen G, Zhang L, Hu T, Li Z, Chen A, Zhang Z, Wu H, Li S, Hou X. Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Gong S, Li W, Yu Y, Gu X, Zhang W, Wang Z. Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties. Food Chem 2020; 313:126161. [DOI: 10.1016/j.foodchem.2020.126161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/18/2019] [Accepted: 01/02/2020] [Indexed: 10/25/2022]
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9
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Lee H, Kim HS. Isolation and physicochemical property of individual parenchyma cells from mealy sweet potato. Food Sci Biotechnol 2020; 29:521-529. [PMID: 32296563 PMCID: PMC7142175 DOI: 10.1007/s10068-019-00692-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/14/2019] [Accepted: 09/20/2019] [Indexed: 10/25/2022] Open
Abstract
This study prepared the dehydrated sweet potato parenchyma cell (SPPC) by isolating intact, individual parenchyma cells (PC) from sweet potato (SP) flesh using pectinase, and compared its chemical compositions, solubility and swelling power, gelatinization, and pasting viscosity to sweet potato starch (SPST) and flour (SPFL). The highest yield of SPPC was achieved when frozen SP whole-tissues were treated with pectin lyase. The majority constituting SPPC was intact, individual PCs fully filled with SPST granules. SPPC possessed lower crude protein and ash contents than SPFL. SPPC revealed lower solubility and swelling power, higher gelatinization temperatures, and lower pasting viscosity than SPST, while it showed lower solubility, higher swelling power, lower gelatinization temperatures, and higher pasting viscosity than SPFL. Overall, SPPC characteristics may result from intact PC walls surrounding clusters of SPPC granules, and SPPC could be considered an alternative to SPFL and SPST for expanding industrial applications of SP.
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Affiliation(s)
- Hyeonjeong Lee
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi 16227 Republic of Korea
| | - Hyun-Seok Kim
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi 16227 Republic of Korea
- Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi 16227 Republic of Korea
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10
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Zhang K, Tian Y, Liu C, Xue W. Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour. BMC Chem 2020; 14:20. [PMID: 32226943 PMCID: PMC7092604 DOI: 10.1186/s13065-020-00670-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Accepted: 02/28/2020] [Indexed: 11/10/2022] Open
Abstract
Background The properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamics, rheological and spectrum methods. Potato flour was prepared by drying at different temperature after soaking in citric acid, microwave and steamed respectively. The treated samples were dried by hot air and then compared with the freeze-dried potato flour. Four kinds of potato flour showed different properties after shearing at high temperature. Results Differential scanning calorimetry (DSC) results revealed that potato flour with low gelatinization had lower enthalpy and faster melting process than freeze-dried potato powder. RVA and texture results showed that potato flour with low gelatinization had the best retrogradation property and the stable gel. X-ray diffraction (XRD) patterns revealed that the crystalline properties of different potato flour after shearing at high temperature were the same. In addition, low gelatinization potato flour presented a crystalline structure or strong internal order. Fourier-transform infrared spectroscopy (FTIR) spectra showed that high temperature and shearing mainly caused δ-deformation of O-H in intact potato granules. Conclusion Freeze drying and hot air drying at low temperature made potato flour had better gel stability than microwave and steamed treatment. Hot air drying at low temperature made potato flour had good retrogradation after hot shearing, which was more conducive to the formation of hot-processed products.
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Affiliation(s)
- Ke Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yang Tian
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenglong Liu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Wentong Xue
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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11
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Gong S, Xie F, Lan X, Zhang W, Gu X, Wang Z. Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours. J Food Sci 2019; 85:57-64. [PMID: 31769514 DOI: 10.1111/1750-3841.14837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 08/27/2019] [Accepted: 08/30/2019] [Indexed: 10/25/2022]
Abstract
This study investigated effects of fermentation on compositions, color, and functional properties of gelatinized potato flours from Atlantic and Kexin No.1 cultivars. Atlantic flour (AF) and Kexin No.1 flour (KF) were fermented using 1% yeast concentration, respectively. Fermentation further improved the nutritional and physicochemical features of gelatinized potato flours by means of increased protein and ash contents, and decreased the levels of moisture, lipid, soluble amylose, amylopectin, and total starch. The lightness and whiteness of potato flours were enhanced with the increase in fermentation time. There are gradual increases in water absorption index, emulsifying capacity and emulsifying stability of potato flours during fermentation. However, bulk density of them slightly reduced with the increase in fermentation time. In addition, fermentation has no significant effect on freeze-thaw stability of gelatinized potato flours. These results indicate that yeast fermentation could enhance certain processing characteristics of potato flours and improve the applicability of them in food formulations. PRACTICAL APPLICATION: Lately, China has started national project regarding the use of potato flour in foods. However, due to dark color and low protein content of potato flours, their application in food formulations was limited. This study analyzed the possible mechanisms by which yeast fermentation improved the nutritional and functional characteristics of Atlantic flour (AF) and Kexin No. 1 flour (KF). From applications standpoint, findings of this study could provide knowledge on the selection of potato flours for various food formulations.
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Affiliation(s)
- Shengxiang Gong
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Fan Xie
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Xiaohong Lan
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Wei Zhang
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Xinzhe Gu
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Zhengwu Wang
- Dept. of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
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Ding L, Huang Q, Li H, Wang Z, Fu X, Zhang B. Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch. Food Funct 2019; 10:5312-5322. [DOI: 10.1039/c9fo00928k] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The starch digestion rate and extent of potato-based food were modulated through controlled gelatinization.
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Affiliation(s)
- Li Ding
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Qiang Huang
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Haiteng Li
- Center for Nutrition and Food Sciences
- the University of Queensland
- St Lucia
- Australia
| | - Zhigang Wang
- Guangzhou Lonkey Industrial Co. Ltd
- Guangzhou
- China
| | - Xiong Fu
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
| | - Bin Zhang
- School of Food Science and Engineering
- National Joint Research Center for Tropical Health Food
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- South China University of Technology
- Guangzhou 510640
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13
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Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes. Carbohydr Polym 2018; 194:401-410. [DOI: 10.1016/j.carbpol.2018.04.057] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/13/2018] [Accepted: 04/14/2018] [Indexed: 11/22/2022]
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14
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Xu F, Hu H, Liu Q, Dai X, Zhang H. Rheological and microstructural properties of wheat flour dough systems added with potato granules. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1337791] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Xiaofeng Dai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
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Kim HS, Min SC. Effects of microwave-discharged cold plasma on synthesis and characteristics of citrate derivatives of corn starch granules. Food Sci Biotechnol 2017; 26:697-706. [PMID: 30263594 DOI: 10.1007/s10068-017-0110-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 02/22/2017] [Accepted: 02/27/2017] [Indexed: 11/26/2022] Open
Abstract
The objectives of this study were to identify the potential function of microwave-discharged cold plasma (MCP) treatment in preparing starch citrate (SC) non-thermally and to investigate the physicochemical properties of MCP-induced starch citrates. SCs were prepared by either dry heating in a convection oven (as a reaction control; COV) or MCP treatment using N2 (N2-MCP) and N2-O2 (N2/O2-MCP). Fourier transform-infrared spectra of the MCP-induced SCs revealed new peaks indicating ester bonds. The molar degree of substation was 0.013-0.015 depending on the reaction conditions. The plasma-formed dents were observed more on the surfaces of granular starch citrates (GSCs) treated with N2/O2-MCP than N2-MCP. Relative to COV, MCP-induced GSCs possessed lower resistant starch content, solubility, and gelatinization temperatures and higher swelling power. The pasting viscosities were higher with N2-MCP GSCs and lower with N2/O2-MCP GSCs. The results suggest that MCP can be used as a novel catalyst for non-thermal starch citration.
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Affiliation(s)
- Hyun-Seok Kim
- 1Department of Food Science and Biotechnology, Kyonggi University, Suwon, Gyeonggi 16227 Korea
| | - Sea Cheol Min
- 2Department of Food Science and Technology, Seoul Women's University, Seoul, 01797 Korea
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Tian J, Chen S, Wu C, Chen J, Du X, Chen J, Liu D, Ye X. Effects of preparation methods on potato microstructure and digestibility: An in vitro study. Food Chem 2016; 211:564-9. [DOI: 10.1016/j.foodchem.2016.05.112] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 05/13/2016] [Accepted: 05/16/2016] [Indexed: 01/11/2023]
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17
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Murayama D, Kimura T, Tsuboi K, Yamada D, Santiago DM, Koaze H, Yamauchi H. Applicability of Dry Flours Produced from a Table Potato Variety ( Solanum tuberosum L. cv. May Queen) in Bread Making. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.285] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daiki Murayama
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Tomone Kimura
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Kazumasa Tsuboi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Daiju Yamada
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Dennis Marvin Santiago
- The United Graduate School of Agricultural Science, Iwate University
- Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College
| | - Hiroshi Koaze
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroaki Yamauchi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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