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BETWEEN‐SPECIES DIFFERENCES IN FRACTURABILITY LOSS: MICROSCOPIC AND CHEMICAL COMPARISON OF POTATO AND CHINESE WATERCHESTNUT 1
Author(s) -
LOH J.,
BREENE W. M.,
DAVIS E. A.
Publication year - 1982
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1982.tb00887.x
Subject(s) - softening , materials science , scanning electron microscope , starch , food science , composite material , chemistry
Potato and waterchestnut tissue were used as experimental materials for comparing between‐species differences in heat softening rate. Scanning electron microscope (SEM) techniques were employed to compare cellular and subcellular changes with corresponding fractur ability losses during cooking of potato and Chinese waterchestnut by four cooking methods. SEM observations strongly suggest that cell wall adhesion and its heat resistance play a major role in fracturability changes during heating. Intracellular substances such as starch and minerals may slightly alter the cell wall strength but do not substantially affect fracturability changes. In addition, differences in the gross chemical composition between species were inadequate for explaining fracturability changes of the two vegetable tissues during heating.