Title: Microstructural, Cooking and Textural Characteristics of Potato (Solanum tuberosum L) Tubers in Relation to Physicochemical and Functional Properties of their Flours Authors
|Singh, Narpinder - GURU NANAK DEV. UNIV.|
|Kaur, Lovedeep - CENTRAL POTATO RES. INSTI|
Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 15, 2006
Publication Date: December 22, 2006
Citation: Singh, N., Kaur, L., Guraya, H.S. 2006. Microstructural, cooking and textural characteristics of potato (solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours. Journal of the Science of Food and Agriculture. 85(8):1275-1284. Interpretive Summary: Potato starch is used by hundreds of manufacturers for meat processing, french fries, and other food applications. It is superior to all other root crops in protein content. The potato contains very high proportions of essential amino acids, such as lysine, which is why it forms such a valuable part of human nutrition. United States based customers have to face an inconsistent supply of potato starch from the european market. Working to meet the growing domestic demand for potato based starch and to mitigate the uncertainties in the european supply chain, there is need to evaluate the various potato varieties for functional properties. The potato flour could also be used by people allergic to wheat products. We conducted a survey of various potato cultivars and determined their suitability for use in various food products.
Technical Abstract: Relationship between structural, cooking, and texture properties of potatoes; and thermal, pasting, and textural properties of potato meal was studied for six indian potato cultivars. Particular consideration was given to the association between mealiness of cooked potatoes and functional properties of potato meal. Potato cooking and sensory properties were associated with potato microstructure, as determined by SEM. Potatoes with the highest sensory score for mealiness produced meals characterized by higher values for amylose content, setback, peak viscosity, and final viscosity and lower values for transition and pasting temperature. Texture profile analysis of potato meal gels showed that samples obtained from mealier potatoes had higher values for texture characteristics (springiness, hardness, cohesiveness, and chewiness). Potato cv. Kufri Ashoka and Kufri Kanchan had relatively low values for these texture characteristics for both raw and cooked samples; and were characterized by lower mealiness scores, low amylose contents, and a loosely packed cell organization with relatively large cells and thin cell walls.