Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)

“…Table 5 shows that adhesiveness values increase with cooking time for all varieties since it is related to starch gelatinization. The values at the end of cooking are lower (−0.10 to −0.17 J) than those found by Kaur et al [15] (2.17 × 10 −4 to 8.99 × 10 −4 J) and greater than those informed by Garcia Segovia et al [36] (−1.4 J). Table 5 shows that when starting the boiling process there are no significant differences in adhesiveness between Spunta and Andean varieties.…”

“…According to Garcia Segovia et al [36], the increment in adhesiveness is related to starch gelatinization. According to Verlinden et al [37] changes in texture in cooked potatoes are due to factors such as the reduction of cell rigidity, as well as starch gelatinization and weakening of the union of the cell wall.…”

“…According to García-Segovia et al [36] hardness can be defined as the strength needed to break the potato with the front teeth during mastication. The hardness values for Andean and Spunta varieties are similar to those found by Kaur et al [15].…”

“…Adhesiveness may be related to the strength needed to remove the potato that remains adhered to the palate and teeth after mastication [36]. Table 5 shows that adhesiveness values increase with cooking time for all varieties since it is related to starch gelatinization.…”

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

“…Agata was higher than the other cultivars; moreover, boiling and baking had a higher impact on the hardness and shear force. Hardness can be related to the force that is necessary to break the potato with the incisors during mastication (Garcia-Segovia, Andres-Bello, & Martinez-Monzo, 2008). For Kennebec, the higher hardness values were due to the higher dry matter content.…”