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Structural Changes Related to Texture of Pre‐Peeled Potatoes
Author(s) -
SAPERS GERALD M.,
COOKE PETER H.,
HEIDEL AMY E.,
MARTIN STEFAN T.,
MILLER ROBERT L.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15458.x
Subject(s) - middle lamella , browning , chemistry , mashing , parenchyma , scanning electron microscope , food science , cell wall , biology , materials science , botany , composite material , biochemistry
Pre‐peeled potatoes, treated with heated ascorbic/citric acid solutions to control browning, undergo firming and separation of superficial tissues that affect texture after mashing and slicing following cooking. Examination of superficial parenchyma cells in cooked potatoes by scanning and transmission electron microscopy indicated greater cell wall rigidity and middle lamella retention in samples treated with browning inhibitors than in untreated controls. Lumps in mashed potatoes prepared from treated samples showed similar characteristics. Treated samples sometimes displayed a discontinuity beneath the superficial tissue, corresponding to site of tissue separation during slicing. These observations are consistent with treatment‐induced changes in cell wall and/or middle lamella pectins as the cause of such textural defects.