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Conclusionįreeze drying and hot air drying at low temperature made potato flour had better gel stability than microwave and steamed treatment. Fourier-transform infrared spectroscopy (FTIR) spectra showed that high temperature and shearing mainly caused δ-deformation of O–H in intact potato granules. In addition, low gelatinization potato flour presented a crystalline structure or strong internal order.
![dsc protocol for gelatinization dsc protocol for gelatinization](https://europepmc.org/articles/PMC7023573/bin/polymers-12-00005-g006.jpg)
X-ray diffraction (XRD) patterns revealed that the crystalline properties of different potato flour after shearing at high temperature were the same.
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RVA and texture results showed that potato flour with low gelatinization had the best retrogradation property and the stable gel. Resultsĭifferential scanning calorimetry (DSC) results revealed that potato flour with low gelatinization had lower enthalpy and faster melting process than freeze-dried potato powder. Four kinds of potato flour showed different properties after shearing at high temperature. The treated samples were dried by hot air and then compared with the freeze-dried potato flour. Potato flour was prepared by drying at different temperature after soaking in citric acid, microwave and steamed respectively. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamics, rheological and spectrum methods. The properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability.