ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15814.x
