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Comparison of the cooking characteristics among true potato seed (TPS) and seed potato varieties after microwave heating

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This study also showed comparatively higher solubility percentage in ‘BARI TPS-1’ tuber than the other local varieties, suggesting rapid disruption of swollen starch granule and faster starch degradation in TPS than the other local potato starches. Scanning Electron Microscope (SEM) images of starch granule showed rapidly ruptured and clumped starch granules in ‘BARI-TPS-1’ than the others, indicating TPS starch might obtain gelatinization temperature within a shorter period of microwave heating than that of the other varieties. |

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