Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field1H NMR Spectroscopy

Thybo, Anette Kistrup; Bechmann, Iben Ellegaard; Martens, Magni; Engelsen, Søren Balling

doi:10.1006/fstl.1999.0623

Cited by 75 publications

(62 citation statements)

References 13 publications

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“…Textural changes are mainly associated with the gelatinization and retrogradation behaviour of starch (Kaur et al 2002) and with enzymatic and non-enzymatic changes in pectin (van Dijk et al 2002). This means that factors, which affect the final texture of tubers significantly, are starch composition and cell wall structures, but also dry matter concentration plays a key role in cooking quality (Freeman et al 1992;McComber et al 1994;van Marle et al 1997;Thybo et al 2000;Thygesen et al 2001). Since dry matter concentration varies significantly as a function of harvest time and between tubers and tuber lots, it will in turn influence the cooking quality (Ochsenbein et al 2008).…”

Section: Introductionmentioning

confidence: 98%

Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests

et al. 2010

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From a potato cultivar breeding database including 2,143 named cultivars and clones, 11 cultivars that spanned the major variation in cultivar quality were selected for subsequent sensory and hedonistic applicability tests. A tailor-made sensory profile of the cultivars was developed for four different cooking procedures: boiled, mashed, oven-fried and oven-cooked potatoes. A sensory profile consisted of the four to five most important sensory attributes, and the data was combined with the applicability data using multivariate data analysis. Ultimately, the variation in eating quality was evaluated in a hedonistic test with expert evaluation of applicability. Three gourmet chefs prepared the different cultivars as boiled potatoes, mashed potatoes, baked potatoes and oven-fried potatoes and evaluated the cultivars' applicability, while a sensory panel consisting of nine judges evaluated the sensory quality. The multivariate data analysis revealed a significant diversity amongst the cultivars for the different cooking procedures. A single PCA bi-plot was able to provide a simple and clear overview of the gastronomic diversity and possible applications of the different potato cultivars.

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Section: Introductionmentioning

confidence: 98%

Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests

et al. 2010

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“…Devido à sua alta abundância isotópica para esta determinação não há a necessidade de obter espectros, pois são determinados os valores dos parâmetros de relaxação [12][13][14][15][16][17] . Por meio deste parâmetro pode-se estabelecer a dinâmica molecular das amostras de amido e de acordo com valores determinados pode-se inferir a forma da cristalinidade do amido como A, B ou C, esses dados juntamente com os dados de raios X permitem entender melhor sua solubilidade, cozimento e etc.…”

Section: Introductionunclassified

“…O aumento no tempo de relaxação pode ser função de um aumento na força de interação intermolecular entre as cadeias. As formas cristalinas possuem tempos de relaxação distintos em face das diferentes organizações moleculares distintas [7][8][9][10][11][12][13][14][15][16][17] .…”

Section: Introductionunclassified

Estudo do amido de farinhas comerciais comestíveis

et al. 2012

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Resumo: O amido em quatro tipos de farinhas comerciais para uso doméstico em preparações culinárias foi caracterizado pelas técnicas de espectroscopia de absorção na região do infravermelho com Transformada de Fourier (FTIR), difração de raios X (DRX), análise termogravimétrica e ressonância magnética nuclear de baixo campo, por meio da determinação do tempo de relaxação spin-rede do núcleo de hidrogênio (T1H). Palavras-chave: Amido, biopolímeros em alimentos, farinhas comerciais, RMN de baixo campo. Characterization of Commercial Edible Starch FloursAbstract: Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).

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“…Most published studies show that NIRS can accurately estimate the content of several internal components of plants such as dry matter (Birth et al 1985), soluble solids (McGlone et al 2002), amino acids (Wu et al 2002), carotenoids (Brenna and Berardo 2004) as well as several inorganic components (Petisco et al 2005). For potatoes, additionally, the sensory texture of cooked (Thybo et al 2000) and peeled potatoes (Krivoshiev et al 2000) was also predicted using NIRS. Recently, the scope of NIRS has been expanded to include the determination of the physiological indices of crops (Schmilovitch et al 2000) or the optimal picking date of fruits (Peirs et al 2000).…”

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confidence: 97%

Prediction of Sprouting Capacity Using Near-infrared Spectroscopy in Potato Tubers

Jeong

Kim

2008

Am. J. Pot Res

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The potential of near infra-red spectroscopy (NIRS) for predicting the sprouting capacity of potato (Solanum tuberosum L.) tubers was investigated. The experiment was conducted for 2 years using 'Superior' and 'Atlantic' potatoes. A total of 380 potato tubers (200, Superior; 180, Atlantic) weighing 100-200 g were scanned by NIRS, and the sample sets were divided into four groups; three groups were classified based on the cultivars or years as follows: 'Superior', 2004; 'Superior', 2005; 'Atlantic', 2005; the fourth group contained the total number of samples. The reference value for the sprouting capacities was measured by determining the sprout weight after 30 days of incubation at 20°C. The first derivative transformation equation for raw optical data was standardized by applying standard normal variate (SNV) and detrending (DT) algorithms, and calibration equations between them were developed by modified partial least square (MPLS) regression. The coefficient of determination (r 2 ) ranged from 0.868 to 0.965 with a standard error of calibration (SEC) from 0.31 to 0.40 for the calibration sets; r 2 ranged from 0.724 to 0.904 with a standard error of prediction (SEP) from 0.532 to 0.602 for the four validation sets. These results indicate that the calibration model obtained from this experiment is applicable to all the different cultivars for different years, and the NIRS method is a powerful tool for the predictive assessment of the sprouting capacity of potato tubers.

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Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field1H NMR Spectroscopy

Cited by 75 publications

References 13 publications

Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests

Exploratory Study of Potato Cultivar Differences in Sensory and Hedonistic Applicability Tests

Estudo do amido de farinhas comerciais comestíveis

Prediction of Sprouting Capacity Using Near-infrared Spectroscopy in Potato Tubers

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