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Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars
Author(s) -
Verlinden Bert E.,
Yuksel Dogan,
Baheri Mohammad,
De Baerdemaeker Josse,
Van Dijk Cees
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00391.x
Subject(s) - blanching , cultivar , food science , ultimate tensile strength , chemistry , materials science , horticulture , composite material , biology
Summary Eight mechanical properties of three potato cultivars were measured during low‐temperature blanching (55, 65 and 75 °C) and subsequent cooling and cooking treatments. The mechanical properties were determined with a ring tensile test. Force‐based properties showed a decrease in value during blanching and cooking, whereas deformation‐based properties showed an initial increase during blanching, before decreasing, during cooking or after longer blanching times. This behaviour was attributed to the loss of turgor of the fresh potato tissue. Rates of change of mechanical properties during cooking depended on the pre‐blanching treatments: longer blanching times resulted in a slower decrease of the mechanical properties. The overall behaviour during blanching and cooking of the three cultivars was similar. A principal component analysis on the measured mechanical properties, for each blanching temperature separately, was used to study the blanching temperature effect and to segregate potato cultivars on their cooking behaviour.