The effect of low temperature blanching on the texture of whole processed new potatoes

Abu‐Ghannam, Nissreen; Crowley, Helen

doi:10.1016/j.jfoodeng.2005.03.025

Cited by 72 publications

(35 citation statements)

References 10 publications

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“…In addition, previous papers have also shown unexpected results during the inactivation of PME by thermal treatment. Thus, in potato, Abu-Ghannam and Crowley [32] found 60 % of residual activity after treatments at 65-90°C for 5 min and 0 % at 80°C for 10 min, whereas in samples treated at 65°C for 15 min, a 85 % of residual activity was detected, probably due to some reactivation effect.…”

Section: Resultsmentioning

confidence: 89%

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Gamboa‐Santos

Montilla

Soria

et al. 2012

Eur Food Res Technol

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Section: Resultsmentioning

confidence: 89%

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Gamboa‐Santos

Montilla

Soria

et al. 2012

Eur Food Res Technol

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“…• C generally has a firming effect on the tissue (Walter and others 2003;Abu-Ghannam and Crowley 2006), but this effect is only partly ascribed to changes in pectin as starch retrogradation following boiling and cooling plays a role. Improved texture retention due to low-temperature preheating can be correlated with strengthened intercellular adhesion (Canet and others 2005) and with significant modification in matrix-bonding transforming the water-soluble pectin fraction into insoluble pectin (Sila and others 2006c; see Part II, the complementary publication by Sila and others).…”

Section: Exploitation Of Endogenous Pectin Methylesterase In Texture mentioning

confidence: 99%

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Buggenhout

Sila

Duvetter

et al. 2009

Comp Rev Food Sci Food Safe

211

103

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Current interest in controlling the textural and rheological properties of processed fruit and vegetable products has stimulated research on the biochemistry of the cell wall, with particular reference to pectin and its degradation. This review covers the literature over the last decade with respect to pectin engineering in the field of fruit and vegetable processing. Several applications, illustrating that refined manipulation of chemical and/or enzymatic pectin degradation can be used as a tool to improve the texture/rheology of thermally processed and frozen fruit and vegetable products, are described. The discussion includes an evaluation of the role of novel technologies such as high-pressure processing in pectin engineering of processed fruits and vegetables. Furthermore, the possible role of pectin-related enzymes other than pectin methylesterase (PME) and polygalacturonase (PG) and of the nontraditional, ferulic acid-mediated cross-linking process is discussed. Finally, new trends, challenges, and suggestions for future pectin engineering research are covered in this review.

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“…In particular, preheating of various vegetables such as potato (Bartolome and Johan, 1972;Abu-Ghannam and Crowley, 2006), sweet potato (Truong et al, 1998;Fuchigami et al, 2002), and carrot (Fuchigami et al, 1995;Ng and Waldron, 1997;Smout et al, 2005) has been investigated. However, most examinations of vegetable preheating have been carried out for 30 min to 2 h in hot water, which might cause the elution of water-soluble components.…”

Section: Introductionmentioning

confidence: 99%

Effect of Standing After Preheating on the Softening Rate of Root Vegetables

Imaizumi

Kasai

2016

FSTR

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Japanese radish and potato samples were preheated at 60 _ 70℃ for 10 min and maintained at 20℃ for 0 _ 7 h to control the changes in hardness. The slopes of the first order plots for softening and the Arrhenius plots of the softening rate constant were linear. The softening rate constants of Japanese radish and potato were reduced to 18 _ 49% and 23 _ 50%, respectively, compared to the fresh vegetables. The optimum cooking times of Japanese radish and potato samples with respect to hardness, calculated based on the softening rate constants, were 1.9 _ 6.7 and 1.5 _ 4.0 times longer, respectively, compared to fresh samples. To prevent browning and the elution of soluble components, samples were vacuum-packed, then pretreated, heated and subjected to sensory evaluation. All samples were evaluated for optimum hardness.

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The effect of low temperature blanching on the texture of whole processed new potatoes

Cited by 72 publications

References 10 publications

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Effect of Standing After Preheating on the Softening Rate of Root Vegetables

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