Potato processing influencing

Figure 3.9 Influence of product thickness and heat transfer coefficient on mean freezing rate for potato slices. From Rios, G.M., Marin, M. and Gibert, H., New developments of fluidization in the IQF food area, in McKenna, B.M., (ed.). Engineering and food, volume 2, processing applications, International Congress on Engineering and Food, 1983, Elsevier, 1984, figure 3. With kind permission of Springer Science and Business Media.

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). 

In frozen vegetables, health quality, nutritional quality, and aspects of sensory quality like color and texture can be objectively assessed and controlled also, in frozen potato products the effects of the thermal treatments included in the process have to be assessed due to their influence on texture, color, and nutritional value. However, in the case of overall assessment of sensory quality, only the consumer can perceive and process the overall blend of sensations that denote quality and cause consumers to prefer, accept, or reject a product. 

Taguchi, M., Schafer, H. W., Breene, W. M. (1991). Influence of cultivar and prewanning on texture retention of thermally processed potatoes. Potato Res., 34,29-39. 

Despite the widespread cultivation and use of potatoes, very little is known about the influence of some factors on their GI and RGI, whereas some obvious factors, such as starch structure and processing, have been subjected to a limited amount of research. 

Tahvonen, R., Hietanen, R. M., Sihvonen, J., Salminen, E. (2006). Influence of different processing methods on the glycemic index of potato (Nicola). Journal of Eood Composition and Analysis, 19,372-378. 

Each food is prepared so that it is ready to eat. For example, a frozen pizza is baked, chicken is roasted or fried, and potatoes are fried, baked, or mashed. This is significant because the cooking process does influence what contaminants may be in the cooked... 

---