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

Xinyan Duan,

Tingting Zhang, Qiannan Liu

и другие.

Gels, Год журнала: 2024, Номер 10(11), С. 744 - 744

Опубликована: Ноя. 15, 2024

To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate effects freezing temperature on physicochemical gel properties FTD potato powder correlation. The results revealed that, as decreased, solubility exhibited an overall downwards trend resulting from soluble solids amylose liberation. Owing better cell integrity at -20 °C, was greater than that other treatment groups. In contrast, trough viscosity melting enthalpy increased, final viscosity, setback first increased but then decreased. Regarding gel, storage modulus, loss hardness, adhesiveness, chewiness, consistency decreased with decreasing temperature. At a moderate (-20 °C), stability were well maintained, setback, hardness reached highest values. Correlation analysis temperature, amount initially followed by decrease in setback. This positively correlated (r = 0.98, r 0.93).

Язык: Английский

Novel technologies to produce nutritious texture-modified foods for elderly: Advances, challenges and applications DOI
Jia Guo, Min Zhang, Tiantian Tang

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106362 - 106362

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

1
Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier DOI

Xiliang Yu,

Daming Wu, Lin Han

и другие.

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 282, С. 137418 - 137418

Опубликована: Ноя. 9, 2024

Язык: Английский

Процитировано

2
Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder DOI Creative Commons

Xinyan Duan,

Tingting Zhang, Qiannan Liu

и другие.

Gels, Год журнала: 2024, Номер 10(11), С. 744 - 744

Опубликована: Ноя. 15, 2024

To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate effects freezing temperature on physicochemical gel properties FTD potato powder correlation. The results revealed that, as decreased, solubility exhibited an overall downwards trend resulting from soluble solids amylose liberation. Owing better cell integrity at -20 °C, was greater than that other treatment groups. In contrast, trough viscosity melting enthalpy increased, final viscosity, setback first increased but then decreased. Regarding gel, storage modulus, loss hardness, adhesiveness, chewiness, consistency decreased with decreasing temperature. At a moderate (-20 °C), stability were well maintained, setback, hardness reached highest values. Correlation analysis temperature, amount initially followed by decrease in setback. This positively correlated (r = 0.98, r 0.93).

Язык: Английский

Процитировано

0