A review of cellular structure, starch, and texture qualities of processed potatoes

Low Temperature Sweetening in Susceptible and Resistant Potatoes: Starch Structure and Composition

“…The number of smaller granules in the population declined during storage, causing the mean size to increase. This finding is in agreement with Reeve (1967) who reported average starch grain size increased during storage due to reduction in the number of smaller starch grains. At 16 and 24 weeks of storage it is likely that mobilization of starch to provide energy for sprouting occurred (Burton, 1974;Schippers, 1977) which may explain the significantly large starch grain size observed at 24 weeks for both.…”

Starch transformation and structure development in production and reconstitution of potato flakes

“…Interestingly, cells of reconstituted potato flakes displayed about the same dimensions as those of potato samples prior to drying. Reeve (1963Reeve ( , 1967 also found that the shrinked cells of potato flakes regained their full size after reconstitution. Regarding the starch fraction, gelatinization takes place under the preheating conditions selected for these experiments.…”

“…Extracellular starch occurs when the parenchymous cells rupture or disintegrate upon mechanical or thermal stress during processing. The determination of the so called blue value index shows that the extracellular starch fraction is mainly composed of amylose (Reeve, 1967;Escher, Rotach, Schweingruber, & Solms, 1979).…”

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

“…It is well established that potato starch granules not only vary greatly in size but also in their size distribution among potato tissues (Reeve, 1967). Small granules (<1 to 10 µm) are usually found in the vascular tissue, while larger granules are located mainly in the internal phloem.…”

“…The potato tuber is made up of several layers with compositional differences in starch, pectin and amino acids, and different cell size and packing arrangements (Oey, Faridnia, Leong, Burritt, & Liu, 2016;Reeve, 1967). The cortex layer lies underneath the skin, and is a thin layer of parenchyma tissue that is rich in pectin and round and oval-shaped starch grains.…”