Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes

Abstract

Uniaxial compression tests combined with light microscopy and scanning electron microscopy were used to study textural properties of vacuum packed, steam cooked (VPS-cooked) potato tubers. Comparisons were made with conventionally water cooked tubers for cooking intervals of 0-60 min. In the VPS-cooked potatoes the gelatinized starch formed dense clusters. In contrast, water cooked cells were filled with gelatinized starch. The textural attributes declined with increased cooking time, faster for water cooked potatoes than for VPS-cooked. After >30 min cooking, firmness of VPS-cooked potatoes increased, while cell separation and disintegration of tissue made the water cooked tubers less firm. Textural properties and cell structure were directly affected by processing conditions.

Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot

“…3). Potato cells contain numerous large starch grains of 20-30 lm (Thybo, Martens, & Lyshede, 1998). In case of potato, progressive breaking up of cell wall structure was observed with an increase in irradiation dose up to 12 kGy, which resulted in softening of irradiated potato samples, as evident by the hardness data as indicated in Fig.…”

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

“…At 80°C (Table 3) a less rapid decrease in firmness than that obtained at 90°C can be observed, although this was still more rapid than with temperatures in the 60-70°C range (Table 2). With regards to the effect of temperature and time treatment as highlighted in other papers (Thybo et al, 1998;Truong et al, 1998;Abu-Ghannam and Crowley, 2006;Chiavaro et al, 2006) it can be observed that the binomial time-temperature exerts a major influence upon the textural parameters. Jarvis and Duncan (1992) have previously reported that both cell wall cleavage and cell separation contribute to reducing the resistance of cooked potato tissue through the dissolution of calcium-pectic gel in the wall matrix and in the middle lamella.…”

“…The texture of cooked potatoes has been the subject of study of many research papers (Thybo et al, 1998;Truong et al, 1998;Binner et al, 2000;Kaur et al, 2002;Van Dijk Abu-Ghannam and Crowley, 2006;Chiavaro et al, 2006). The texture of cooked potatoes has been associated with starch and pectic substances, dry solids content, specific gravity, amylase, sugars, proteins and the total nitrogen content of the tuber (Linehan and Hughes, 1969;Reeve, 1972).…”

Texture analysis of raw and cooked tubers of short‐duration lines of cassava by multivariate and fractional conversion techniques

“…41,42 In the present study the starch content of the tubers varied from 74.94 to 82.26% db. Moreover, starch granules are composed of amylose and amylopectin in varying proportions.…”