ArticleFoods (Basel, Switzerland)2022
Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Surface Association of Flaxseed Oil on Cassava Starch Granules via Prolonged Mild Thermal Treatment: Structural, Pasting, Textural, and Emulsifying Properties.Foods (Basel, Switzerland) · 2026Article
- Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method.Molecules (Basel, Switzerland) · 2025Article
- Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility.Food science and biotechnology · 2025Article
- Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder.Food chemistry: X · 2024Article
- Three-Dimensional Characterization of Potatoes Under Different Drying Methods: Quality Optimization for Hybrid Drying Approach.Foods (Basel, Switzerland) · 2024Article
- Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Heliyon · 2024Article
- Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review.Foods (Basel, Switzerland) · 2024Review
- Investigating potato flour processing methods and ratios for noodle production.Food science & nutrition · 2024Article
- Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the effects of pretreatments (blanching (60 and 95 °C) and boiling) and drying methods (freeze-drying and oven drying) on the quality characteristics of potato flour derived from three potato varieties, namely, Shangi, Unica, and Dutch Robjin. The percentage flour yield, color, particle size distribution, flow characteristics, microstructural and functional properties of the potato flour were determined. Unica recorded the least peeling loss, while the Dutch Robjin variety had the highest. Color parameters were significantly affected (
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