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Table 1 Microparticles size distribution

From: Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

Potato flour

d10 (μm)

d50 (μm)

d90 (μm)

Mean (μm)

Mode (μm)

C.V. (%)

FDPF

6.34 ± 0.08a

17.93 ± 0.32a

41.83 ± 1.51a

22.76 ± 1.04a

21.43 ± 0.23a

81.83 ± 2.07c

LGPF

29.54 ± 0.09b

213.7 ± 4.3c

514.4 ± 6.42c

240.73 ± 3.34c

391.38 ± 0.34c

79.4 ± 0.36b

MPF

33.61 ± 0.14c

162.03 ± 1.17b

471.23 ± 2.21b

210.27 ± 1.17b

185.49 ± 0.08b

83.63 ± 0.45c

SPF

48.37 ± 0.41d

252.03 ± 0.95d

526.13 ± 3.69d

273.8 ± 1.44d

356.48 ± 0.45d

65.97 ± 0.42a

  1. FDPF freeze-dried potato flour, LGPF low gelatinization potato flour, MPF microwave potato flour, SPF steamed potato flour