The texture of cooked potatoes: A review

Abstract

The literature concerning cooked-potato texture is reviewed and discussed in the light of three new hypotheses. First, that "mealiness" is the subjective perception of the flow characteristics ("viscosity") of cooked tissue and that this aspect of texture is controlled primarily by the solids content of the tuber. Second, that the reduction in tissue strength which occurs on cooking is due to water uptake by the polysaccharides of the cell wall. This increases the thickness of the cell wall and reduces the viscosity of the cell wall matrix: both effects combine to reduce the stress required to separate cells. Third, that, when the intrinsic properties of the cell wall material lead to excessive hydration, the adhesion between cells may be sufficiently reduced to allow spontaneous separation or "sloughing".

Sloughing in potatoes induced by tuber density and affected by variety

“…The CPEM parameters for cvs Nicola, Saturna and Agria cultivated in one regime were plotted and analysed as functions of the potato density (Figures 3a, b) and similar data obtained in previous measurements were added . In all potato groups, the CT values decreased with the tuber density while the SBP values increased, in agreement with our previous results (Hejlová et al 2004 and with the known positive correlation between the sloughing degree and the tuber density within one variety (Warren & Woodman 1974). However, for the same density values evident differences in CPEM parameters between different varieties were present which is in qualitative agreement with other observations (Matsuura-Endo et al 2002a, b).…”

“…Nicola (Figures 3a, b, or compare Table 2 (Figures 3a, b), could be explained by the storage (Warren & Woodman 1974;Alvarez & Canet 2000).…”

Role of cultivation conditions in potato sloughing as indicated by CPEM method

“…The phenomenon of "sloughing", the flaking and disintegration of the outer layers of potato tubers cooked in water, is considered to be one of the principal characteristics of potato texture (Warren and Woodman 1974). Potatoes are classified into different cooking types, according to the potato texture profile.…”

“…Among these factors, the tuber density and the degree of disintegration after cooking have often been correlated, particularly within one cultivar (Warren and Woodman 1974). This relationship proved to be the most practical for predicting disintegration degree in potatoes (Matsuura-Endo et al 2002a, b).…”

“…This relationship proved to be the most practical for predicting disintegration degree in potatoes (Matsuura-Endo et al 2002a, b). However, Warren and Woodman (1974) also reported contradictory results regarding the relationship between specific gravity and sloughing. Similarly, Matsuura-Endo et al (2002a, b) studied disintegration differences of potatoes with the same starch content, which is closely related to tuber density and to dry matter content (Van Es and Hartmans 1987).…”