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Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes
Author(s) -
THYBO ANETTE K.,
MARTENS HELLE J.,
LYSHEDE OLE B.
Publication year - 1998
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.1365-2621.1998.tb15814.x
Subject(s) - food science , microstructure , texture (cosmology) , starch , chemistry , scanning electron microscope , cell structure , materials science , composite material , crystallography , biology , artificial intelligence , computer science , biological system , image (mathematics)
Uniaxial compression tests combined with light microscopy and scanning electron microscopy were used to study textural properties of vacuum packed, steam cooked (VPS‐cooked) potato tubers. Comparisons were made with conventionally water cooked tubers for cooking intervals of 0–60 min. In the VPS‐cooked potatoes the gelatinized starch formed dense clusters. In contrast, water cooked cells were filled with gelatinized starch. The textural attributes declined with increased cooking time, faster for water cooked potatoes than for VPS‐cooked. After >30 min cooking, firmness of VPS‐cooked potatoes increased, while cell separation and disintegration of tissue made the water cooked tubers less firm. Textural properties and cell structure were directly affected by processing conditions.