Distribution of cell wall components in potato tubers: A new titrimetric procedure for the estimation of total polyuronide (pectic substances) and its degree of esterification

Warren, Donald S.; Woodman, John S.

doi:10.1002/jsfa.2740240704

Cited by 15 publications

(4 citation statements)

References 22 publications

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“…Because French fries from the cortex contain more starch (Mohr, 1972) and pectin (Warren & Woodman, 1973) compared to fries from the vascular storage parenchyma and pith, it seems plausible that the extent of biochemical changes (e.g., starch gelatinization and formation of calcium-pectate complexes) would be greater for fries from the cortex region. Retrogradation of cooled starch (Jankowski, 1992) and stabilization of calciumpectate complexes during cooling (Moledina et al, 1981) lead to increased tissue firmness.…”

Section: Effect Of Strip Position and Puncture Location On Textural Qmentioning

confidence: 97%

Processing conditions influencing the physical properties of French fried potatoes

Agblor

Scanlon

2000

Potato Res

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SummaryAchieving optimal colour and texture in French fries requires careful control of the unit operations that convert the raw potatoes into fries. The effects of variation in blanching, drying and finish frying conditions on puncture properties (peak force and peak deformation) and Hunterlab L (lightness) values of French fries were investigated. Fries blanched by lowtemperature long-time (LTLT) conditions had larger peak force, peak deformation and L value than fries processed by standard conditions. High-temperature short-time (HTST) blanching increased lightness but decreased peak force and peak deformation. For drying, the colour and textural quality of French fries processed by standard conditions were better than those processed by the drying alternatives. For finish frying, LTLT conditions increased peak force whereas HTST conditions increased lightness. Therefore, a compromise has to be made in processing conditions to optimise both colour and textural quality. Even after finish frying, compositional differences within potato tubers influenced texture, both between and within French fries.

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Section: Effect Of Strip Position and Puncture Location On Textural Qmentioning

confidence: 97%

Processing conditions influencing the physical properties of French fried potatoes

Agblor

Scanlon

2000

Potato Res

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“…The methoxylation degree was obtained according to Warren and Woodman (1973). Viscosity of the gel obtained was measured at 20 ЊC by using a Brookfield rotational viscometer (RV-TDV-II) equipped with a rotor nЊ 29.…”

Section: Physicochemical Characterization Of Hmpmentioning

confidence: 99%

“…Uronic acid were spectrophotometrically determined according to the classic method developed by Blumenkrantz and Asboe-Hansen (1973). The methoxylation degree was obtained according to Warren and Woodman (1973). Viscosity of the gel obtained was measured at 20 ЊC by using a Brookfield rotational viscometer (RV-TDV-II) equipped with a rotor nЊ 29.…”

Section: Physicochemical Characterization Of Hmpmentioning

confidence: 99%

Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls

Arlorio¹,

Coïsson²,

Restani³

et al. 2001

Journal of Food Science

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This paper describes the chemical characterization of cocoa hulls, a potential source of high-methoxyl pectins (HMP). The content of some antinutritive compounds and potentially toxic compounds is also reported. Use of 2-propanol is proposed for the preliminary clean-up of the hulls and for the washing of the gel. Antinutritive and potentially toxic compounds seem not to limit the use of cocoa hulls. Lindane and ochratoxin A were easily removed together with fat using 2-propanol during preliminary clean up. The pectins (partially purified, yield: 1.29 Ϯ Ϯ Ϯ Ϯ Ϯ 0.08%) showed a high methoxylation degree (%DE) of 60.53 Ϯ Ϯ Ϯ Ϯ Ϯ 6.09%, and a viscosity of 16,200 cPs (5 rpm 20 °C). Washing procedures permit the decrease of the gel acidity from pH 1.97 to pH 3.76.

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“…Following WARREN and co-workers (1975) it is difficult to evaluate the influence of a single factor without looking at others. One of the most important factors that influences the texture of raw and blanched potatoes is the chemical composition (BOURTON, 1989;LINEHAN & HUGHES, 1969;WARREN & WOODMAN, 1973).…”

mentioning

confidence: 99%

Studies of the potato microstructure during blanching

Bontovics¹,

Sebök²

1999

Acta Alimentaria

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The texture changes of potatoes (variety Desire) at different blanching times (0240 s) and temperatures (85°C, 95°C, 100°C) were examined within this study. After blanching the breaking forces (N) were determined with an INSTRON texture analyser (type 1140). The logarithm of the breaking force as a function of blanching time show that 3 different stages (040 s; 40160 s; 160240 s) were found at all temperatures (85°C, 95°C, 100°C). Photographs of potato cells were taken from scanning electron microscopy studies. Results show that the swelling and gelatinization of the potato starch has only little influence on the texture during the first (040 s) of the 3 different observed stages. In this initial stage the breaking forces increased with time. The water uptake of the potato cells was determined gravimetrically. The results show that the increase of the breaking forces during the first 40 s results from the water uptake. The examinations with the scanning electron microscopy and the texture analyser proved that the main reason for the changes in texture are due to softening and destruction of the cell walls. In the second (40160 s) and third stage (160240 s) of the blanching process a linear relationship was found between the logarithm of the breaking force and the blanching time.

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Distribution of cell wall components in potato tubers: A new titrimetric procedure for the estimation of total polyuronide (pectic substances) and its degree of esterification

Cited by 15 publications

References 22 publications

Processing conditions influencing the physical properties of French fried potatoes

Processing conditions influencing the physical properties of French fried potatoes

Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls

Studies of the potato microstructure during blanching

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