Cooking quality of the potato as measured by specific gravity

Clark, C. F.; Lombard, P. M.; Whiteman, Elizabeth Fuller

doi:10.1007/bf02879240

Cited by 36 publications

(3 citation statements)

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“…Nevertheless, a direct relationship exists between specific gravity and cooking quality of these tubers. Some investigators have reported that specific gravity could be used as a direct measure of quality characteristics of potatoes [49][50][51][52] . In 2005, Chen et al 53 Based on the results of this study, authors concluded that NIR spectroscopy was able to accurately measure the specific gravity of intact potatoes.…”

Section: Major Components Determinationmentioning

confidence: 99%

“…Nevertheless, a direct relationship exists between specific gravity and cooking quality of these tubers. Some investigators have reported that specific gravity could be used as a direct measure of quality characteristics of potatoes. − In 2005, Chen et al examined the correlation between NIR spectroscopy and specific gravity of intact potatoes. 250 samples of potatoes from three different varieties were used for this study.…”

Section: Major Components Determinationmentioning

confidence: 99%

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A Review of the Application of Near-Infrared Spectroscopy for the Analysis of Potatoes

López

Arazuri

García

et al. 2013

J. Agric. Food Chem.

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Potato (Solanum tuberosum L.) is one of the most important crops in the world being considered as a staple food in many developing countries. The potato industry like other vegetable and fruit industries is subject to the current demand of quality products. In order to meet this challenge, the food industry is relying on the adoption of nondestructive and environmentally friendly techniques to determine quality of products. Near-infrared spectroscopy (NIRS) is currently one of the most advanced nondestructive technologies regarding instrumentation and application, and it also complies with the environment requirements as it does not generate emissions or waste. This paper reviews research progress on the analysis of potatoes by NIRS both in terms of determination of constituents and classification according to the different constituents of the tubers. A brief description of the fundamentals of NIRS technology and its advantages over other quality assessment techniques is included. Finally, future prospects of the development of NIRS technology at the industrial level are explored.

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Section: Major Components Determinationmentioning

confidence: 99%

“…Nevertheless, a direct relationship exists between specific gravity and cooking quality of these tubers. Some investigators have reported that specific gravity could be used as a direct measure of quality characteristics of potatoes. − In 2005, Chen et al examined the correlation between NIR spectroscopy and specific gravity of intact potatoes. 250 samples of potatoes from three different varieties were used for this study.…”

Section: Major Components Determinationmentioning

confidence: 99%

A Review of the Application of Near-Infrared Spectroscopy for the Analysis of Potatoes

López

Arazuri

García

et al. 2013

J. Agric. Food Chem.

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“…Interest in the effect of these various growing and handling conditions, however, points up the fact that an understanding of textural differences must be based upon statistically established correlations between the chemical composition of a given sample and organoleptic and other aspects of texture. Thus, it has been found that a relatively high correlation exists between the degree of mealiness and the starch content of the raw tuber and between the degree of mealiness and specific gravityb (5,11,12,20,25,26,31). Bewell (2) has even stated categorically that potatoes with less than 20% dry material will be of poor quality ( i e .…”

mentioning

confidence: 99%

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a

Bettelheim

Sterling

1955

Journal of Food Science

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Among the various problems of potato technology, the texture of the cooked product has been accorded a considerable proportion of research effort. It is well-recognized that some varieties, after cooking, are glistening in appearance and feel more or less dry and granular on the tongue. These are characterized as mealy. On the other hand, other varieties have a translucent appearance when cooked and feel wet and pasty on the tongue.These are characterized as soggy or waxy.There is often a considerable variation in texture within a given variety. I n fact, striking individual differences have been observed among potatoes taken from the same hill (9, 26) ; and different parts of a single potato will even vary in mealiness or sogginess (30). Texture or so-called "cooking quality'' has been shown in numerous investigations to be influenced by fertilizers (3, 23), by maturity, by growing conditions generally (such \as seasonal climate, region of growth, and physical condition of the soil), and by handling and storage conditions, etc. (8,9,10,29). Interest in the effect of these various growing and handling conditions, however, points up the fact that an understanding of textural differences must be based upon statistically established correlations between the chemical composition of a given sample and organoleptic and other aspects of texture. Thus, it has been found that a relatively high correlation exists between the degree of mealiness and the starch content of the raw tuber and between the degree of mealiness and specific gravityb (5, 11, 12, 20, 25, 26, 31). Bewell (2) has even stated categorically that potatoes with less than 20% dry material will be of poor quality ( i e . , soggy) and those with more than 26% dry material will always be mealy.Gilmore (8) and East (7) in attempting to explain the role of starch interpret mealiness as attendant upon the swelling and bursting of cells by the gelatinized starch within them. According to Whittenberger (29) and Whittenberger and Nutting (30), textural variatious are due to differences in internal pressure developed within cells by the swelling starch during cooking and to differences in the capacity of the individual cells to resist that pressure.The regression coefficient of the starch-texture relationship has been found to be of the order of 0.3-0.6. This suggests that the relatise amount of starch is not the sole factor in explaining texture and that an amplification of the concept is needed. Whittenberger (29) maintains that the relative amount of starch in individual cells has a greater influence on texture than Specific gravity is a good index of starch content and has been useful as a non-1, 1954. destructive measurement of potato ' 'quality." 71

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Factors contributing to the utility as food of five grades of Michigan potatoes

Paul

Cole

Knight

1950

American Potato Journal

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Cooking quality of the potato as measured by specific gravity

Cited by 36 publications

References 1 publication

A Review of the Application of Near-Infrared Spectroscopy for the Analysis of Potatoes

A Review of the Application of Near-Infrared Spectroscopy for the Analysis of Potatoes

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a

Factors contributing to the utility as food of five grades of Michigan potatoes

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Cooking quality of the potato as measured by specific gravity

Cited by 36 publications

References 1 publication

A Review of the Application of Near-Infrared Spectroscopy for the Analysis of Potatoes

A Review of the Application of Near-Infrared Spectroscopy for the Analysis of Potatoes

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTa

Factors contributing to the utility as food of five grades of Michigan potatoes

Contact Info

Product

Resources

About

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a