Texture of Raw and Canned Jicama (Pachyrrhizus tuberosus) and Chinese Water Chestnut (Eleocharis dulcis)

Abstract

Analyses showed raw jicama had a texture profile between white potato and Chinese water chestnut. Histological examination showed Chinese water chestnut had uniform cell sizes and intercellular spaces with relatively thick cell walls. Jicama had varied cell sizes, irregular intercellular spaces and thin cell walls. Canning reduced crispness of jicama by 65% and that of water chestnut by 20% of that of raw produce. Jicama had endogenous pectin methyl esterase activity.

Diffusion and equilibrium distribution coefficients of salt within vegetable tissue: Effects of salt concentration and temperature

“…Comparing our diffusion results for CWC with that for potato reported by Liu (1992), suggests that there may be some textural changes in CWC at higher temperature, but the change is not as prominent as observed for potato. Also, unlike potato which tends to soften upon cooking, CWC retains crunchiness which is consistent with small changes in diffusion coefficient (Klockeman, Pressey, & Jen, 1991;Mudahar & Jen, 1991;Parker & Waldron, 1995;Parker et al, 2003;Tang, Belton, Ng, & Ryden, 1999).…”

“…The bulk of the edible region consists of starch-rich, thin walled storage parenchyma similar in appearance to potato, interspersed with vascular strands. However, in contrast to potato, CWC is notable for its ability to maintain a firm and crunchy texture after considerable heat treatment during canning or cooking (Mudahar & Jen, 1991;Parker & Waldron, 1995;Parker, Parker, Smith, & Waldron, 2003). CWC is commonly used in oriental foods and is prized for its crispiness.…”

Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut

“…Chinese water chestnut (CWC) (Eleocharis tuberosa) is one of the most popular foods for Asian people due to its special taste and medical function (Mudahar & Jen, 1991;Parker & Waldron, 1995). The fresh-cut produce can meet the ever-increasing demands of consumers for high quality, fresh, natural, nutritive, and conveniently prepared fruits and vegetables (Brecht, 1995;Luo & Barbosa-Canovas, 1996;Saltveit, 1997).…”

Texture of Chinese water chestnut: Involvement of cell wall phenolics

“…Such studies have concentrated almost exclusively on the histological aspects Mudahar and Jen 1991), the carbohydrate composition of the cell walls, particularly on the levels and degree of polymerisation of pectic polymers, hemicelluloses, and the role of divalent cations (Klockeman et al 1991; and cell wall enzymes (Pressey 1993). Little attention has been given to other cell wall components, particularly proteins and phenolics.…”