The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes |
| |
| Authors: | Lene Kaaber E Bråthen Berit K Martinsen I Shomer |
| |
| Institution: | 1. Norwegian Food Research Institute, MATFORSK, Osloveien 1, 1430, ?s, Norway
2. Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250, Bet Dagan, Israel
|
| |
| Abstract: | Summary Texture of boiled potato tubers (cv. Beate) was studied over several months of storage at either 4 or 8 °C, in relation to
dry matter content, non-starch polysaccharides (NSP), methyl groups, glucose, starch and amylose. The dry matter content decreased
significantly during storage at 4 °C, but increased at 8 °C 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 °C, particularly percent compression
after 15 weeks. The change in fracturability could partly be explained (R2=43.4%) by the content of the NSP and the increase in percent compression by dry matter (R2=91.8%). Changes in texture during storage at 4 °C, however, were not striking, and could not be explained by changes in the
potato components that were analysed. |
| |
| Keywords: | compression fracturability hairy regions pectin starch Solanum tuberosum L |
| 本文献已被 SpringerLink 等数据库收录！ |
|
