Processed potatoes textural properties

Truong, V. D., Walter, W. M., Bett, K. L. (1998). Textural properties and sensory quality of processed sweet potatoes as affected by low temperature blanching. J. FoodScL, 63, 739-743. 

Texture has been recognized as one of the most important quality attributes in dried potatoes which contribute to the consumer acceptance. Texture of potatoes is affected by drying processes and it is strongly associated with composition and stmcture of cells walls (Ramos et al., 2003). As previously stated, water loss is accompanied by loss of internal pressure cellular tissue shrinks and becomes soft. This pressure is known as turgor pressure and plays an important role in the rheological and textural properties of the potato tissue. 

For such starchy foods as noodles, cakes, pastries, processed potato food, and puddings, lipids improve the texture. The tendency of bread to staling is also related to the presence of lipids and emulsifiers. In order to satisfy market demands, it is important to optimize the water-binding capacity, the rate of water sorption, and the swelling power. The effects of lipids on these properties is under ongoing study. The mode of application of lipids is also a factor which controls functional properties.851-853 869 The effect of all these factors on bread quality has been recognized.870-873... 

Basic principles in physio-chemical changes occurring during dehydration provided an effective approach to improve quality of dehydrated products. Carrot and potato dices infused with biopolymers before dehydration and processed under optimal conditions had good texture, high rehydration properties, good color and puffed appearance. Infused biopolymers were deposited on cell walls and intracellular spaces and may contribute to prevent cell collapse. 

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