Resumen de Dynamic rheological behaviour of heated potatoes: review
Potatoes are consumed throughout the world and are an important part of our diet. An important step in processing cut/diced potatoes is the blanching operation in which they are heated in hot water. In this work, first, the rheological studies on potatoes are reviewed with respect to the role of starch and pectin, followed by the measurement of dynamic rheological behavior of solid foods. Finally, the results of a recent study on heating diced pieces of Russet Burbank and Yukon Gold potatoes using a Dynamic Mechanical Analyzer are discussed. (A)
