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These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
Waxy potato starch, when gelatinized, has a clearer film, a stickier paste and retrogradates (thickening of starch film or paste during storage) less compared to regular potato starch. Waxy potato starch derivatives are used in textile sizing and food applications. Two types of potato plant varieties are developed using different methods: one ...
For culinary purposes, varieties are often differentiated by their waxiness: floury or mealy baking potatoes have more starch (20–22%) than waxy boiling potatoes (16–18%). The distinction may also arise from variation in the comparative ratio of two different potato starch compounds: amylose and amylopectin .
Waxy potato varieties produce two main kinds of potato starch, amylose and amylopectin, the latter of which is most industrially useful.The Amflora potato has been modified to contain antisense RNA against the enzyme that drives synthesis of amylose, namely granule bound starch synthase. [6]
There are over 200 varieties of potatoes in the U.S., but the three main types we see are floury/starchy (such as Russets), waxy (such as red potatoes), and all-purpose (such as Yukon Gold). Each ...
It is a versatile, fairly waxy variety which is firm and holds its shape, and is useful for all methods of cooking, from roasting to mashing and salads. It is immune to potato wart and it is resistant to skin spot. It has good resistance to PVY, tuber late blight and blackleg. It also has moderate resistance to PVA, PVX and fusarium dry rot.
Skip waxy, low-starch varieties like red-skinned potatoes or fingerling potatoes for mashing. They don't break down as well when cooked and can become gloopy when mashed. Cutting the Spuds Into ...
Waxy Yukon Gold potatoes yield a creamier texture than more starchy russets. Leaving their thin skin on instead of peeling them cuts down on prep time and also offers a boost of fiber. View Recipe
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