Role of tuber density in potato sloughing

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F06%3A14476" target="_blank" >RIV/60460709:41310/06:14476 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Role of tuber density in potato sloughing

Original language description

A new CPEM (cooked potato effective mass) method was developed and used to study the cooking curves of two potato varieties showing differences in texture and of one variety cultivated in four different regimes. The two main cooking curve stages (i.e. cooking and disintegration) can be described by simple linear equations with density as an independent parameter. The parameters in the equation describing the cooking stage were reformulated to express directly the role of starch. The two new parameters obtained were weakly correlated and expressed separately cooking time sensitivity to starch content and the basic potato characteristic in relation to sloughing. Data obtained indicate only a minor role of starch content during the first part of cooking that is determined primarily by basic potato characteristics probably related to the cell wall properties. In the second stage of disintegration starch content plays a more important role.

Czech name

Úloha hustoty v rozvařivosti brambor

Czech description

A new CPEM (cooked potato effective mass) method was developed and used to study the cooking curves of two potato varieties showing differences in texture and of one variety cultivated in four different regimes. The two main cooking curve stages (i.e. cooking and disintegration) can be described by simple linear equations with density as an independent parameter. The parameters in the equation describing the cooking stage were reformulated to express directly the role of starch. The two new parameters obtained were weakly correlated and expressed separately cooking time sensitivity to starch content and the basic potato characteristic in relation to sloughing. Data obtained indicate only a minor role of starch content during the first part of cooking that is determined primarily by basic potato characteristics probably related to the cell wall properties. In the second stage of disintegration starch content plays a more important role.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Texture Studies

ISSN

0022-4901

e-ISSN

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Volume of the periodical

37

Issue of the periodical within the volume

2

Country of publishing house

US - UNITED STATES

Number of pages

14

Pages from-to

165-178

UT code for WoS article

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EID of the result in the Scopus database

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