Non-starch polysaccharides and the texture of French fried potato

descriptionPublicationkeyboard_double_arrow_right Article 01 Aug 1970 English Publisher:Springer Science and Business Media LLCJournal:American Potato Journal, volume 47, pages 311-316 (issn: 0003-0589, eissn: 1874-9380,

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Authors: A. S. Jaswal;

doi: 10.1007/bf02863007

Non-starch polysaccharides and the texture of French fried potato

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Abstract

Gel Filtration of the non-starch polysaccharides extracted from high and low specific gravity potatoes gave similar elution patterns. It is suggested that excessive degradation of the high molecular weight polysaccharides in low specific gravity potatoes, during frying, is an important reason for the poor textural qualities of low specific gravity french fries.

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