The synergistic effect of moderate heat and pressure on the physical properties and pectic substances of potato tissue

Abstract

When a moderate heat (75-95°C) and pressure (100 MPa) treatment (MHPT) was applied to potato, there were changes in texture, colour and tissue sloughing. Water-soluble pectin release was determined and related to potato tissue firmness. Potato texture, after MHPTs at 75-85°C, was firmer than that after heat treatments (HT). However, the firmness was almost the same in the MHPTs and HTs at 90 and 95°C, and cooking at 100°C for 20 min. The release of pectic substances was lower in MHPTs when compared with HTs at 75-85°C and atmospheric pressure. There were almost no differences in colour between the treatments, and tissue sloughing was slightly higher in MHPTs. These results indicate that MHPT could be an effective alternative to conventional thermal or ultra-high-pressure processing. It provides higher food quality when texture, colour and tissue sloughing of potato are measured.

Propiedades físico-químicas y parámetros de calidad para uso industrial de cuatro variedades de papa

“…Es posible que exista un efecto estructural debido a otros polímeros no considerados en este estudio como la pectina (Lamberti et al 2004). Además del efecto del almidón sobre la textura, se considera que tanto las sustancias pécticas, como el efecto de tratamientos de escaldado para la inhibición de enzimas pueden tener un efecto positivo sobre la firmeza en productos a base de papa (Martens y Thybo 2000, Carbonell et al 2006, Islam et al 2007.…”

Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage

“…A number of earlier researchers reported the impact of combined pressure-heat treatment on quality aspects of foods Islam, Igura, Shimoda, & Hayakawa, 2007;Krebbers et al, 2003;Krebbers, Matser, Koets, & Berg, 2002;Leadley, Tucker, & Fryer, 2008;Nguyen, Rastogi, & Balasubramaniam, 2007). Gupta et al (2010) processed tomato juice by PATP (600 MPa, 100 C, 10 min) and thermal processing (0.1 MPa, 100 C, 10 min) and stored the samples for 52 weeks at 4, 25 and 37 C. Even though, they observed a change in the color of PATP-treated tomato juice as a function of storage time and temperature, PATP-treated samples retained the color better as compared to thermally treated tomato juice.…”

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

“…HPP has been used to treat cut pieces of tubers and the process has been shown to alter some of the properties. When potato discs were subjected to moderate heat and pressure treatment (MHPT) (75-95 • C, 100 MPa), the firmness increased at the temperature range of 75-85 • C. MHPT also slightly increased tissue sloughing while undergoing colour change similar to that of heat treatment [52]. Amylase acts on gelatinized starch and causes saccharification of the starch.…”