Cooking of potatoes

Collison, R., Johnson, K., Okikiolu, O. O., West, A. (1980). Subjective and objective assessments of the degree of cooking of potatoes heated by different methods. Food TechnoL, 15,1-8. 

Baxter, M.J., Burrell, J.A., Crews, H.M., Smith, A. and Massey, R.C., Lead contamination during domestic preparation and cooking of potatoes and leaching of bone-derived lead on roasting, marinating and boiling beef. Food Additives Contam., 9(3) (1992) 225-235. 

On cooking maize starch the viscosity increases when the starch begins to gelatinise. As the temperature rises towards 95°C the viscosity falls. When the paste is cooled the viscosity rapidly increases. The variation of viscosity with temperature is characteristic for each different origin of starch. Potato starch, for example, has a lower gelatinisation temperature than maize starch but has a higher maximum viscosity. When cooled the viscosity of potato starch rises less. Once again amylopectin starches do not show this behaviour as they do not gel. 

The bulk of potato tubers is made up of parenchyma cells that have thin, non-lignified, primary cell walls (Reeve et al., 1971 Bush et al, 1999, 2001 Parker et al., 2001). Unless stated to the contrary, potato cell walls refers to parenchyma cell walls. These walls and their component polysaccharides are important for a number of reasons they form part of the total intake of dietary fiber, influence the texture of cooked potato tubers and form much of the waste pulp that is produced in large amounts by the potato starch industry when starch is isolated. The pulp is usually used as cattle feed, but potentially could be processed in a variety of ways to increase its value (Mayer, 1998). For example, the whole cell-wall residues could be used as afood ingredient to alter food texture and to increase its dietary-fiber content, or cell-wall polysaccharides could be extracted and used in a similar way or for various industrial applications (Turquois et al., 1999 Dufresne et al, 2000 Harris and Smith, 2006 Kaack et al., 2006). 

De Swert, L. F. A., Cadot, R, Ceuppens, J. L. (2002). Allergy to cooked white potatoes in infants and young children A cause of severe, chronic allergic disease. J. Allergy Clin. Immunol, 110, 524-529. 

Oruna-Concha, M. J., Bakker, J., Ames, J. M. (2002). Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking. J. Sci. Food Agric., 82, 1080-1087. 

Alvarez, M. D., Canet, W. (2002). A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (cv. Monalisa) by water cooking and pressure steaming. Int. J. Food Sci. Technol., 37, 41-55. 

Blahovec, J.,Kuroki, S., Sakurai,N. (2007). Cooking kinetics of potato tubers determined by vibration techniques. Food Res. Int., 40, 576-584. 

Harada, T., Tirtohusodo, H. and Paul us, K. (1985a). Influence of temperature and time on cooking kinetics of potatoes. J. FoodSci. 50,459 62,472. 

Harada, T., Paulus, K. (1986). Analytical methods to characterize the cooking behaviour of potatoes. Lebensm.-Wiii. TechnoL, 19, 39-43. 

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