Influence of cultivar and prewarming on texture retention of thermally processed potatoes

Taguchi, M.; Schafer, H. W.; Breene, William M.

doi:10.1007/bf02358092

Cited by 14 publications

(7 citation statements)

References 37 publications

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“…Values are the means of three replicates. liness (Barrios et al , 1963;Burton, 1989;Taguchi et al , 1991). The results in this study also confirm that there is a good correlation between the starch content and the degree of disintegration; however, when comparing cultivars, it is necessary to identify factors other than starch content that affect disintegration.…”

Section: Resultssupporting

confidence: 76%

Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.

Matsuura‐Endo

Ohara-Takada

Yamauchi

et al. 2002

FSTR

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Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase in the starch content in these cultivars, there were even differences in cultivars with identical starch content. For example, at 16%, the disintegration in Kita-akari, according to the standard grades for breeding, was "moderate-complete;" that of May Queen, "moderate;" and that of Hokkaikogane, "none." Microscopic observations showed that cell separation had occurred in the disintegrated tissues and that the separated cells were full of swollen-gelatinized starch after cooking. Analysis of the starch distribution within a tuber, from the skin to the pith, revealed that cells with a high-starch content appeared in the area outside the vascular ring in Kita-akari but around the ring in Hokkaikogane. The cell size and intercellular space were larger in Kita-akari than in the other two. The results suggest that these structural differences may be one cause of the difference in degree of disintegration among these three cultivars with the same starch content.Keywords: cooked potato, disintegration, starch content, cell size, intercellular space Texture is an important quality of cooked potatoes. Many studies have suggested that the texture is the result of many factors, including starch content (Barrios et al

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Section: Resultssupporting

confidence: 76%

Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.

Matsuura‐Endo

Ohara-Takada

Yamauchi

et al. 2002

FSTR

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“…), but does not take into account important quality parameters such as pH, soluble solids (SS) content, moisture, firmness and color, as well as consumer preferences for each variety depending on the cooking mode. These quality indices have been extensively specified (Ridley and Lindsay 1984;Yildirin et al 1987;Mazurczyk 1988;Sinha et al 1992;Taguchi et al 1992;Lorenzo 1994;Rodriguez 1994;Alonso 1996;Gomez ef al. 1997a.b).…”

Section: Introductionmentioning

confidence: 99%

PHYSICAL‐CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.)

Pardo

Alvarruiz

Pérez

et al. 2000

Journal of Food Quality

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Seven table potato varieties were studied for pH, soluble solids content, moisture, firmness, color, external appearance of raw tubers and flavor and texture of the fried and boiled product. Monalisa was the most appreciated variety regarding external appearance, Bartina was preferred for the flavor of the fned product while Victoria and Desiree were the best for flavor and texture of boiledpotatoes. The different scores by variety depending on frying or boiling suggest a specific use for each variety. Soluble solids content, pH, and moisture determinations showed minimal differences between varieties. Firmness was highest in the two varieties with the least moisture (Desiree and Victoria) and lowest in varieties with a high degree of moisture (Bartina and Caesar); fresh potato firmness had a positive correlation with these sensorial parameters when the product was boiled. All colorimetric purameters were useful to discriminate red skin from yellow-white skin varieties.

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“…Experiments showing increased hardness/firmness in potato tubers related to PME activity have been performed with preheating treatments in the temperature range 50-70 1C (Moledina, Haydar, Ooraikul, & Hadziyev, 1981;Taguchi, Schafer, & Breene, 1991;Ng & Waldron, 1997). This is in the optimum temperature range for the enzyme activity, but very far from the storage temperature of pre-peeled potatoes before cooking (below 20 1C, preferably 4 1C).…”

Section: Introductionmentioning

confidence: 99%

Structure of pectin in relation to abnormal hardness after cooking in pre-peeled, cool-stored potatoes

Kaaber¹,

Kaack²,

Kriznik³

et al. 2007

LWT - Food Science and Technology

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Influence of cultivar and prewarming on texture retention of thermally processed potatoes

Cited by 14 publications

References 37 publications

Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.

Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.

PHYSICAL‐CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.)

Structure of pectin in relation to abnormal hardness after cooking in pre-peeled, cool-stored potatoes

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