G - Physics – 01 – N
Patent
G - Physics
01
N
99/173, 150/19
G01N 33/02 (2006.01) A23L 1/212 (2006.01) G01N 25/20 (2006.01) G01N 33/10 (2006.01)
Patent
CA 2026157
ABSTRACT A method is provided for accepting starch-containing vegetables which are subject to low temperature sweetening based on the quality of product to be derived from said vegetables when processed in a manner which can result in undesirable product colouration due to chemical changes of surface sugars on the prepared product, a predetermined minimum level of starch granule stability being established for the vegetable to be processed, above which minimal level an acceptable quality of processed product having an acceptable level of colouration is assured. The method comprises measuring starch granule stability of the vegetable to be processed and accepting for later processing vegetables having a measured starch granule stability above a predetermined minimum level which indicates that the vegetable will resist low temperature sweetening.
Coffin Robert H.
Leszkowiat Michael J.
Smith Valerie
Stanley David
Yada Rickey Y.
Bereskin & Parr
University Of Guelph
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