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Kinetic changes in cooking quality of potatoes stored at different temperatures.

Author(s) : NOURIAN F., RAMASWAMY H. S., KUSHALAPPA A. C.

Type of article: Article

Summary

Kinetic changes in cooking quality (texture and colour) of potatoes stored at different temperatures (4-20 °C) were evaluated in this study. At selected time intervals, potatoes were removed from storage and their cooking quality evaluated. Cylindrical test samples (20 mm diameter and 20 mm length cut beneath the skin) of potatoes were cooked in boiling water for 10 minutes, quickly water cooled and kept in a plastic bag (to prevent moisture loss). Texture was evaluated using a single-cycle compression test in a universal testing machine and colour was evaluated using a tristimulus colorimeter. Progressive softening of texture was evident in cooked potatoes with the passage of storage time. As expected, the most and the least changes were observed at the two extreme storage conditions, 20 and 4 °C, respectively. The colour brightness parameter, L value, of cooked potatoes decreased and the total colour difference increased with time, but no major changes were observed in a and b values. Changes in texture loss were modelled based on the conventional first-order rate model, while a modified first-order model was used to characterize the colour change kinetics of cooked potatoes. Temperature sensitivity of rate constants was described by the Arrhenius model for both colour and texture. Kinetic data indicated that quality attributes of cooked potatoes could be related to those of raw potatoes.

Details

  • Original title: Kinetic changes in cooking quality of potatoes stored at different temperatures.
  • Record ID : 2005-0266
  • Languages: English
  • Source: J. Food Eng. - vol. 60 - n. 3
  • Publication date: 2003

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