Structural Changes Related to Texture of Pre‐Peeled Potatoes

Abstract

Pre-peeled potatoes, treated with heated ascorbic/citric acid solutions to control browning, undergo firming and separation of superficial tissues that affect texture after mashing and slicing following cooking. Examination of superficial parenchyma cells in cooked potatoes by scanning and transmission electron microscopy indicated greater cell wall rigidity and middle lamella retention in samples treated with browning inhibitors than in untreated controls. Lumps in mashed potatoes prepared from treated samples showed similar characteristics. Treated samples sometimes displayed a discontinuity beneath the superficial tissue, corresponding to site of tissue separation during slicing. These observations are consistent with treatment-induced changes in cell wall and/or middle lamella pectins as the cause of such textural defects.

Structuring of indirectly expanded snacks based on potato ingredients: A review

“…It is advised to slowly raise the temperature to 100°C in 10 min, and must be kept at boiling temperature for 20 min, to promote full cooking, rendering gelatinization and swelling of starch granules, and dissolution of middle lamella. Too fast cooking leads to drying of the surface, and subsequent case hardening (Sapers et al, 1997), which restricts swelling of the starch granules. During cooking no cells must be ruptured, otherwise the leached amylose will be washed out.…”

Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes

“…With respect to shelf-life, no attention was addressed to sensory quality of prepeeled potatoes in terms of aroma and taste quality. Texture is a major quality aspect in pre-peeled potatoes as most pre-peeled potatoes form a compact superficial surface layer (Svensson, 1971;Sapers, Cooke, Heidel, Martin, & Miller, 1997). This surface hardening, or socalled case hardening, of pre-peeled potatoes gives an elastic, hard and crisp surface with varying thickness, which is experienced as a hard and lumpy structure during chewing of the potato and limits the utilization of pre-peeled potatoes.…”

Inhibition of Enzymatic Browning of Fresh-Cut Potato by Immersion in Citric Acid is Not Solely Due to pH Reduction of the Solution

“…Perhaps the diffusion of acids (antibrowning treatments) may solubilize and redistribute calcium and magnesium in potato tissues that would potentially be conducive to greater crosslinking of cell wall pectins (Sapers et al . ).…”