Abstract:Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato varie… Show more
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