Processed potatoes texture

The texture of the processed potato can also be measured by shearing using a single blade, 1 mm thick, attached to the crosshead of the Instron Testing Machine. The processed whole potato with its skin intact is placed on the steel platform of the Instron and sheared longitudinally to a depth of 25 mm at a cross-head speed of 50 mm/min. Maximum shear force (kN) is calculated from the plot of force against displacement. 

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. 

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... 

Formation of insoluble inclusion compounds with amylose-the water soluble part of starches-is another important application area for monoglycerides, especially saturated distilled monoglycerides (Krog, 1981). By complexing the amylose, monoglycerides improve texture of starch-based foods such as processed potato products, macaroni, noodles and other pasta foods. 

Both sodium and calcium stearoyl lactylates are good starch-complexing agents, and are, therefore, used in processed potatoes, puddings and other starch products to reduce stickiness and improve texture. SSL also helps to extend the shelf life of bread and other bakery products. 

Uses Emulsion stabilizer improves flavor and texture in hot dogs and lunch meats pH control agent and sequestrant in icings and frostings protein modifier in processed meats emulsifier in cheese processing prevents darkening in processed potatoes... 

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). 

Looking back also over the historical development of quality requirements for processed foods, freezing when properly carried out is undoubtedly the most satisfactory method for the longterm preservation of vegetable produce. The low temperatures commonly prescribed for frozen foods (—18°C) can maintain initial quality and nutritional value practically unchanged, so that frozen and fresh vegetable products differ only in texture (Canet, 1989), which is however a particularly important quality attribute in potato products. 

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. 

Abu-Ghannam,N., Crowley, H. (2006). The effect of low temperature blanching on the texture of whole processed new potatoes. J. Food Eng., 74,335-344. 

Canet, W., Espinosa, J. (1984). The effect of blanching and freezing rate on the texture of potatoes, carrots and peas, measured by mechanical tests. In P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela (Eds.), Thermal Processing and Quality of Foods (pp. 678-683). Elsevier Applied Science, London. 

Luscher, C., Sehluter, O., Knorr, D. (2005). High pressure-low temperature processing of foods Impaet on cell membranes, texture, color and visual appearance of potato tissue. Inn. Food Sci. Emerg. Technol., 6, 59-71. 

Moyano, P. C., Troncoso, E., Pedreschi, F. (2007). Modeling texture kinetics during thermal processing of potato products. J. Food Sci., 72, E102-E107. 

Nourian, F., Ramaswamy, H. S. (2003b). Kineties of quality ehange during eooking and frying of potatoes Part I. Texture. J. Eood Process Eng., 26,377-394. 

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. 

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