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What is Sweetpotato Starch and Fry Texture Analysis about?

This study examines the relationship between the physicochemical properties of sweetpotato starch and the textural attributes of sweetpotato French fries (SPFF). It finds that variations in starch properties, such as amylose content and pasting temperatures, significantly influence the texture of SPFF, with specific correlations identified between starch characteristics and sensory attributes. The findings aim to assist sweetpotato processors and breeders in developing varieties that produce fries with desi

Author

viogianworkspace

Language

EN