The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes
Publikasjonsdetaljer
Tidsskrift : Potato Research , vol. 44 , p. 153–163 , 2001
Utgiver : Springer
Internasjonale standardnummer
:
Trykt
:
0014-3065
Elektronisk
:
1871-4528
Publikasjonstype : Vitenskapelig artikkel
Sak : 2
Lenker
:
DOI
:
doi.org/10.1007/BF02410102
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Texture of boiled potato tubers (cv. Beate) was studied over several months of storage at either 4 or 8 degreesC, in relation to dry matter content, non-starch polysaccharides (NSP), methyl groups, a glucose, starch and amylose. The dry matter content decreased significantly during storage at 4 degreesC, but increased at 8 degreesC due to evaporation. The insoluble NSP contained rhamnose, galactose, arabinose, xylose, mannose, fucose and glucose; the first three sugars decreased significantly after the first 7 weeks of storage. Fracturability and percent compression before break increased during storage at 8 degreesC, particularly percent compression after 15 weeks. The change in fracturability could partly be explained (R(2)-43.4%) by the content of the NSP and the increase in percent compression by dry matter (R(2)-91.8%). Changes in texture during storage at 4 degreesC, however, were not striking, and could not be explained by changes in the potato components that were analysed.