Cooking kinetics of potato tubers determined by vibration techniques

Blahovec, J.; Kuroki, Shinichiro; Sakurai, Naoki

doi:10.1016/j.foodres.2006.10.019

Cited by 9 publications

(5 citation statements)

References 19 publications

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“…Several nondestructive methods such as NIRS are available to enable selection during the early stages of breeding and these have also been described for characterizing different traits of potatoes as well as other crops, such as sweet potato. 23,35 In the current study, while NIRS shows the potential to predict color, most predictions still need improvement. One of the most important criteria for developing a robust NIRS calibration is that the natural variation of the parameter values of interest must be accounted for within the sample populations of the calibration and validation datasets.…”

Section: Discussionmentioning

confidence: 80%

“…The texture traits are normally assessed in the later stages of a breeding program after selection for more easily quantifiable traits, due to the cost of most conventional methods. Several nondestructive methods such as NIRS are available to enable selection during the early stages of breeding and these have also been described for characterizing different traits of potatoes as well as other crops, such as sweet potato 23,35 . In the current study, while NIRS shows the potential to predict color, most predictions still need improvement.…”

Section: Discussionmentioning

confidence: 92%

“…34 Even then, the cooking time depends on many factors including size of the tubers and the temperature used in cooking, for example, potatoes cooked at 100 °C can be overcooked at 15-20 min. 35 In further reports, [36][37][38] textural protocols were used to distinguish potato and sweet potato genotypes and to find significant correlations with sensory texture. Additional studies could assess the potential to characterize key sensory texture of boiled potato by mouthfeel rather than hand feel.…”

Section: Discussionmentioning

confidence: 99%

“…Cooking beyond optimal time changes the microstructure and composition inside the potatoes 34 . Even then, the cooking time depends on many factors including size of the tubers and the temperature used in cooking, for example, potatoes cooked at 100 °C can be overcooked at 15–20 min 35 …”

Section: Discussionmentioning

confidence: 99%

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End‐user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda

Nantongo,

Tinyiro,

Nakitto

et al. 2023

J Sci Food Agric

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BackgroundPotato varieties have diverse biophysical characteristics, so it is important for breeders to have the capacity to choose those that meet the preferences of end users, such as mealiness, firmness, potato taste; among others. Combining user preferences with descriptive information on the sensory characteristics of boiled potatoes can contribute to the improvement of consumer‐driven varieties. This study aims to factor in the preferences of end users to improve the prospects for varietal acceptance, adoption, and discrimination of genotypes in potato breeding.ResultsThe priority quality traits of the boiled potatoes were determined by evaluating gender and livelihood using the G+ tool. Potato genotypes were discriminated by penetration and the procedure was repeatable between cooking replicates at 40 min of cooking. Instrument‐based texture parameters, such as penetration peak force (hardness/firmness) and area (area under curve representing energy needed to penetrate) of boiled potato tubers, are significantly associated with sensory attributes such as fracturability and hardness in mouth. An attempt to discriminate genotypes using NIRS revealed that the average performances observed of the calibration for yellow color (r2 = 0.70), homogeneity of color (r2 = 0.48), moisture in mass (r2 = 0.40) as well as uniformity of texture (r2 = 0.56), suggested that these models could be used for initial breeding screening purposes.ConclusionsThe acceptance traits of the boiled potato can be integrated in the potato breeding program/product profile. NIRS shows great potential to predict potato color. The NIRS models are also promising for predicting some texture attributes.This article is protected by copyright. All rights reserved.

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Section: Discussionmentioning

confidence: 80%

Section: Discussionmentioning

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

End‐user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda

Nantongo,

Tinyiro,

Nakitto

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Collison et al (1980) and Verlinden et al (1995) applied a uniaxial compression test and used rupture force as a measure of potato cookedness. Also nondestructive methods have been used: Blahovec et al (2007) applied a vibration technique to estimate the potato cooking kinetics responsible for softening and found out that the application of this technique is limited to small tubers only. However, these researches did not optimize the cooking time or provide a good way to predict optimal cooking time for the potatoes.…”

Section: Introductionmentioning

confidence: 99%