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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 flourd10 (μm)d50 (μm)d90 (μm)Mean (μm)Mode (μm)C.V. (%)
FDPF6.34 ± 0.08a17.93 ± 0.32a41.83 ± 1.51a22.76 ± 1.04a21.43 ± 0.23a81.83 ± 2.07c
LGPF29.54 ± 0.09b213.7 ± 4.3c514.4 ± 6.42c240.73 ± 3.34c391.38 ± 0.34c79.4 ± 0.36b
MPF33.61 ± 0.14c162.03 ± 1.17b471.23 ± 2.21b210.27 ± 1.17b185.49 ± 0.08b83.63 ± 0.45c
SPF48.37 ± 0.41d252.03 ± 0.95d526.13 ± 3.69d273.8 ± 1.44d356.48 ± 0.45d65.97 ± 0.42a
  1. FDPF freeze-dried potato flour, LGPF low gelatinization potato flour, MPF microwave potato flour, SPF steamed potato flour