Starch and dry matter content of Netted Gem in relation to French fry texture

Johnston, F. B.; Kenkars, E.; Nunes, Aline

doi:10.1007/bf02864809

Cited by 26 publications

(11 citation statements)

References 11 publications

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“…No relationship was seen between the loss modulus ( G″ ) and density for control specimens or when the parenchyma was fully turgid ( Table 1). However, for the flaccid specimens, a significant positive relationship was observed, indicating that as density, and therefore the amount of starch granules ( Johnston et al ., 1970 ), increases, more strain energy is dissipated in the parenchyma. To account for this result, the cells of the parenchyma are viewed as three phases: cell walls, protoplasm and starch granules embedded in the protoplasm.…”

Section: Resultsmentioning

confidence: 99%

Shear stiffness and density in potato parenchyma

Scanlon

Day

Povey

1998

Int J of Food Sci Tech

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To understand textural changes that occur during processing of potatoes, a more comprehensive understanding of the mechanical properties of potato tubers is desirable. Specimens of potato parenchyma had their turgor osmotically adjusted to be either fully turgid or flaccid. Control specimens at normal turgor were also studied. Density of the specimens was measured using Archimedes' principle. The storage (GЈ) and loss (GЉ) moduli of the complex shear stiffness were measured in a rheometer. A weak positive relationship between GЈ and density was apparent, but only for the osmotically adjusted specimens. This was true regardless of whether specimens were fully turgid or flaccid. However, no such relationship was observed for the control (normal turgor) specimens, which was probably due to slight variation in turgor pressure affecting GЈ independently of the effect of density on GЈ, and so masking the effect of density on shear stiffness. A positive relationship between GЉ and density was observed, but only for flaccid specimens. This relationship was putatively assigned to shear strain energy dissipation by starch granule movement in a viscous protoplasm.

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Section: Resultsmentioning

confidence: 99%

Shear stiffness and density in potato parenchyma

Scanlon

Day

Povey

1998

Int J of Food Sci Tech

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“…High solids potatoes usually produce crispy and mealy fries (Jaswal, 1989). Specifically, potatoes that contain more starch produce mealier fries (Johnston et al, 1970;Unrau & Nylund, 1957;Woodman & Warren, 1972). Mohr (1972) postulated that to manufacture fries exhibiting a mealy texture 21% starch is needed in the pith and 32% starch in the perimedullary zones of the potato parenchyma.…”

Section: Introductionmentioning

confidence: 98%

“…Fry texture has been identified as one of the paramount quality attributes that sway consumers' purchasing decision (Johnston, Kenkars, & Nunes, 1970). Fries possessing a crispy exterior and a mealy interior are more palatable to consumers than chewy and tough ones.…”

Section: Introductionmentioning

confidence: 99%

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Modeling the effect of blanching conditions on the texture of potato strips

Liu

Scanlon

2007

Journal of Food Engineering

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“…Even a few days' delay in processing after harvesting results in a significant loss of firmness (Anonymous 1980). A number of studies have suggested that dry matter, starch, specific gravity, cell and grain size, pectic substances, and nonstarch polysaccharides greatly influence the overall textural and cooking quality of potatoes and SP (Jaswal 1989;Johnston et al 1970; Sterling and Aldridge 1977). The length of storage of the SP is critical to changes in weight, volume, and intracellular space.…”

Section: Introductionmentioning

confidence: 99%

ALKALI‐PROCESSED SWEETPOTATO FRENCH FRIES¹

Sylvia

Walter

Giesbrecht

1997

Journal of Food Quality

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A combination of alkali (sodium phosphate or calcium chloride) infiltration and blanching and their order of application were studied for their efect on the sensory and physico-chemical (moisture, fat, sugars, and shear force) quality of sweetpotato French fries (SPFF) made from sweetpotatoes (SP) stored for 3 months or 1 year. Sensory quality (taste, texture, and overall acceptability) were evaluated using a nine-point hedonic scale. Treatment of SP strips with sodium phosphate solutions prior to blanching caused an increase in firmness as compared with untreated strips. For SPFF produced from SP stored 3 months, sensory quality of treated SPFF was indistinguishable from untreated SPFF. However, for SP processed at I year of storage, the sensory texture of treated samples was more acceptable than the sensory texture of untreated samples. Shear force data indicated that the frmest samples did not have the most acceptable sensory texture, indicating that there is an optimal level of shear force that gives the "right" amount of resistance to chewing to result in a more acceptable product. This process can be used in the manufacture SPFFfiom SP stored up to 1 year.

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Starch and dry matter content of Netted Gem in relation to French fry texture

Cited by 26 publications

References 11 publications

Shear stiffness and density in potato parenchyma

Shear stiffness and density in potato parenchyma

Modeling the effect of blanching conditions on the texture of potato strips

ALKALI‐PROCESSED SWEETPOTATO FRENCH FRIES¹

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Starch and dry matter content of Netted Gem in relation to French fry texture

Cited by 26 publications

References 11 publications

Shear stiffness and density in potato parenchyma

Shear stiffness and density in potato parenchyma

Modeling the effect of blanching conditions on the texture of potato strips

ALKALI‐PROCESSED SWEETPOTATO FRENCH FRIES1

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Product

Resources

About

ALKALI‐PROCESSED SWEETPOTATO FRENCH FRIES¹