Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder

Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder

To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results revealed that, as the freezing temperature decreas...

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Bibliographic Details
Main Authors: Xinyan Duan, Tingting Zhang, Qiannan Liu, Liang Zhang, Wei Liu, Ruixuan Zhao, Honghai Hu
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Gels
Subjects:
freeze-thaw
potato powder gel
thermal property
gel property
correlation analysis
Online Access:https://www.mdpi.com/2310-2861/10/11/744
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