In-Season Calcium Fertilizer Application Increases Potato Cell Wall Calcium and Firmness of French Fries

Murayama, Daiki; Koaze, Hiroshi; Ikeda, Shinya; Palta, Jiwan P.; Kasuga, Jun; Pelpolage, Samanthi; Yamauchi, Hiroaki; Tani, Masayuki

doi:10.1007/s12230-019-09736-5

Cited by 8 publications

(2 citation statements)

References 51 publications

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“…One of the primary constituents contributing to the texture of processed potatoes is starch, which undergoes gelatinization during heating. As a result of this process, the starch granules swell and become more soluble in water, leading to changes in potato texture [29,30].…”

Section: Carbohydrate Contentmentioning

confidence: 99%

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Ahmed¹,

Mohammed²,

Hussin

2023

FFHD

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Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes. In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry texture due to excessive evaporation of moisture.Conclusion: The findings suggest that AF may be a healthier option with a lower acrylamide content, while DF in corn oil may be preferred for its superior sensory characteristics.Keywords: Acrylamide, Air frying, Deep frying, Microwave, Oil absorption, Sensory evaluation.

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Section: Carbohydrate Contentmentioning

confidence: 99%

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Ahmed¹,

Mohammed²,

Hussin

2023

FFHD

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“…Calcium salts namely calcium chloride, calcium lactate, calcium propionate, and calcium gluconate are extensively being used in fresh-cut industries to maintain and improve the textural properties of the produce (Irfan et al, 2020). Results showed that blanching of calcium fertilized potatoes at low temperatures improved the firmness of French fries (Murayama et al, 2019). Similarly, Liu, Wen et al…”

Section: Ta B L E 1 (Continued)mentioning

confidence: 95%

Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments

Rashid

Khan

Roobab

et al. 2021

J. Food Process. Preserv.

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Potato is ranked as the world's fourth most popular staple food with about 5,000 varieties worldwide (Zaheer & Akhtar, 2016).In terms of production, potato is the third most produced crop (405.83 million tons) after rice (862 million tons) and wheat (809.14 million tons) (FAOSTAT, 2019). Food and Agriculture Organization (FAO) regarded potatoes as a solution for world hunger and poverty during the international year of the potato (FAO, 2008). Carbohydrate-rich potatoes are packed with

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Cell wall polysaccharides determine cooking quality in cassava roots

Sathitnaitham,

Ceballos,

Wonnapinij

et al. 2024

Plants People Planet

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Social Impact StatementCassava is a vital food source for millions worldwide, crucial for food security and economic stability. This study analyzed cell wall polysaccharides in cassava roots to understand their impact on cooking properties. We found these polysaccharides influence the textural attributes of cassava roots, essential for both cooking and consumption. The research highlights the need to further identify and analyze cassava cell wall components. By improving our understanding of these components, we can improve food security, affordability, and resilience in diverse regions, ultimately contributing to global food security and better aligning with consumer preferences.Summary The textural attributes of cassava roots significantly influence preferences in cooking and consumption as a food source, yet the specific components dictating these properties remain unclear. We aimed to identify the factors shaping the cooking properties of cassava roots. We conducted a compositional analysis of 22 traits in a diverse F1 biparental population derived from soft‐ and hard‐boiling progenitors. The traits encompassed cooking qualities, starch properties, and cell wall composition. Specific cell wall components including cellulose, xylan, un‐esterified, and methyl‐esterified homogalacturonan (HG) demonstrated a correlation with cooking quality attributes: sensory assessments related to texture (SAT) and water absorption during boiling (WAB). Correlation and regression analyses revealed that these wall components collectively contribute to 20% of SAT variability and 14% of WAB variability. SAT appeared to be influenced by methyl‐esterified and un‐esterified HGs, xylan, and cellulose, impacting the tensile strength of the cell wall. Conversely, WAB appeared to be associated with methyl‐esterified HG, potentially altering water absorption properties. Although genome‐wide association studies (GWAS) were unable to identify significant SNPs for SAT and WAB, notable associations emerged for cellulose, xylan, and un‐esterified‐ and methyl‐esterified HG. Candidate genes associated with these SNPs point towards diverse cell wall‐related proteins, transcription factors, sugar metabolism‐related genes, and glycosyl hydrolases. This study provides insights into the relationship between cassava root compositions and cooking characteristics and the role of wall components in determining the cooking quality of edible cassava. This information represents a substantial contribution towards the development of protocols for selecting varieties with texture preferences.

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In-Season Calcium Fertilizer Application Increases Potato Cell Wall Calcium and Firmness of French Fries

Cited by 8 publications

References 51 publications

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments

Cell wall polysaccharides determine cooking quality in cassava roots

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