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The role of phytin in the texture of cooked potatoes
Author(s) -
Wager H. G.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140810
Subject(s) - softening , calcium , food science , chemistry , texture (cosmology) , phytic acid , precipitation , materials science , organic chemistry , geography , composite material , computer science , image (mathematics) , artificial intelligence , meteorology
The possibility that the precipitation of calcium by phytin is a major cause of the softening of potatoes during cooking is considered. Old potatoes do not soften after the removal of phytin nor at a pH below that at which calcium phytate is precipitated. New potatoes (i.e., immature ones) are not softened by phytin.