Abstract
Precise description of the changes in the rheological properties of raw potatoes during storage could help predict the associated effect on the texture of cooked potatoes. Easy and simple methods of describing creep responses during storage or processing will be potentially helpful to better understand the phenomenon. The model parameters from such model could be used to relate rheological properties of raw and cooked potatoes. Moreover, the model parameters could be used to establish relationship between instrumental and sensory attributes which will help in the prediction of sensory attributes from instrumental data.
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