Summary
The relationships among three methods for evaluating texture (sloughing during cooking, hardness of cooked potato dice and shear press value of French fries) and some chemical constituents (Ca, Mg, K, free pectin, phytin and citrate) were investigated, using the main specific gravity classes of seven Dutch potato varieties. The interplay of these constitutents (except K) in the softening of the texture during cooking was expressed as follows:
Only the shear press value showed a relationship with the specific gravity. None of the textural-properties was geverned by the PC PMC number or by water uptake of raw slices.
The same properties were determined after 50 and 100 days storage at 10 and 4 C. A decrease in sloughing and hardness, but an increase in shear press value occurred. PCMPC number also increased, but remained quite low, explaining its lack of influence on texture.
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Zaehringer, M.V., Ludwig, J.W. & Muller, F.M. Cooking quality of some Dutch potato varieties. Europ. Potato J. 12, 225–237 (1969). https://doi.org/10.1007/BF02368108
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DOI: https://doi.org/10.1007/BF02368108