Summary Texture profile analysis applied to whole cooked potato tubers conditioned at 4 and 20°C has shown a significant improvement in texture quality of the potato influenced by starch retrogradation. Conditioning decreases adhesiveness and fracturability and increases cohesiveness and hardness, especially at the lower temperature. The changes were related to soluble starch content, estimated by the Blue Value Index, and to development of a polymeric network within the gelled starch in cooked tuber.
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T. Jankowski (1992) studied this question.
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