Properties of fresh potatoes, including dry matter (DM) content, starch content, and near-infrared (NIR) spectra, were determined and related to the sensory-perceived texture of the steam-cooked samples. To quantify these relationships, three potato cultivars, respectively representing a firm cooking potato (cv. Nicola), a mealy cooking potato (cv. Irene), and a cultivar (cv. Bintje) with intermediate cooking properties, were classified on the basis of three size categories. For each size category and cultivar a DM distribution was determined on the basis of the underwater weight of the individual potatoes. Each DM distribution was divided into three subcategories based on low, medium, and high DM contents. This categorization was performed for freshly harvested potatoes and for potatoes stored for 3 and 6 months, respectively. In total, this resulted in 27 DM distributions, of which 16 were non-normally distributed, and 81 samples. Linear relationships were established between the DM content, as determined by either underwater weight analysis or oven-drying, and the starch content. On the basis of partial least-squares regression (PLSR), statistical models were developed relating sensory-based texture descriptors with the DM matter content of the samples. It was also shown, by applying PLSR, that the NIR spectra, originating from the potato samples, could be related to the DM content and to the sensory-perceived texture. From the relationships between DM content and sensory-perceived texture, on the one hand, and from the DM content and NIR spectra, on the other, it was concluded that the DM content rather than the cultivar determines the sensory-perceived texture of steam-cooked potatoes. Cultivar-specific elements may also contribute to the perceived texture but are overruled by the DM content. Storage did not affect the mutual relationships between the DM content, the sensory properties, and the NIR spectra.

Cell wall material (CWM) was isolated from noncooked, 5 min cooked, and 15 min cooked potato tissue and accompanying cooking media from the cultivars Irene and Nicola. A mass balance of the material in the different fractions obtained during isolation was made. Chemical compositions of the CWM and cell size distributions of the potato tissues were analyzed. The mealy cooking cv. Irene had more CWM per unit cell surface area than the nonmealy cooking cv. Nicola. These results confirmed observations of the potato cell walls made by transmission electron microscopy. The molar composition of the CWM was comparable for both cultivars. During cooking, for both cultivars relatively more unbranched than branched pectic polysaccharides were solubilized. However, the type of pectin solubilized after 15 min of cooking was different for the two cultivars. This pectin was relatively more branched, more methylated, and more acetylated for cv. Irene than for cv. Nicola. Keywords: Potato; Solanum tuberosum L.; cooking; texture; cell wall; middle lamella; transmission electron microscopy (TEM)

The relative hydrophobicity and interaction of flavonoids with artificial membranes using vesicles was studied. At the same degree of hydroxylation, flavones were slightly more hydrophobic than flavanones. Flavonoids possess a hydrophobic character and are weak acids. For this reason, their uncoupling efficiency of the membrane potential was studied using cytochrome c oxidase vesicles. With emphasis on naringenin, it was shown that flavonoids affect both the transmembrane potential difference (V) and the transmembrane pH difference (V). Flavones were slightly more effective in uncoupling the membrane potential than flavanones; the 7OH group seems to play an important role. Hydroxylation of the exocyclic phenyl group decreased the uncoupling efficiency for all flavonoids studied. The flavonol quercitin exhibited hardly any uncoupling activity. Glycosylation abolished all uncoupling activity. The affinity of flavonoids for vesicle membranes was also studied using the fluorescence quenching of the membrane probe diphenylhexatriene. Flavonols exhibited a substantially higher affinity for liposomes than flavanones. This difference in affinity is assumed to be caused by the far more planar configuration of the flavonols in comparison with the tilted configuration of flavanones. Due to this planar configuration, it seems reasonable to assume that flavonols could more easily intercalate into the organised structures of the phospholipids within the vesicle membranes than flavanones. It is concluded that, in vivo, hardly any uncoupling activity of flavonoids can be anticipated. However, the quercitin plasma concentration in vivo can be such that, based on the affinity study, part of this flavonol could be associated with biological membranes to function there as, for example, an antioxidant.

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