Comparison of the cooking behaviour of the potato cultivars Nicola and Irene with respect to pectin breakdown and the transfer of ions |
| |
| Authors: | J Trinette Van Marle Cees Van Dijk Alphons G J Voragen Elvis S A Biekman |
| |
| Institution: | (1) ATO-DLO-Agrotechnological Research Institute, P.O. Box 17, 6700 AA Wageningen, The Netherlands;(2) Department of Food Science, Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands |
| |
| Abstract: | Summary The potato cultivars Nicola and Irene were investigated with respect to cell sloughing, specific cell surface area, release
of pectic material and transfer of ions using a model cooking study. Both cell sloughing and the release of pectic material
were higher for the mealy-cooking cultivar Irene. As the respective cell size distributions measured were the same for both
cultivars, the difference in release of pectic material could not be explained by a difference in the specific cell surface
areas between the cultivars. Additionally, it was recorded that during cooking only 20% of the calcium present in non-cooked
tissue was transferred into the cooking medium, whereas more than 70% of potassium and citrate were transferred. The ratios
Da.citr2−/Da.K+ and Da.Ca2+/Da.K+ for water and cooked potato tissue revealed that in water, potassium ions diffused faster than citrate and calcium ions.
However, in cooked potato tissue both citrate and calcium ions diffused faster than potassium ions. |
| |
| Keywords: | cell wall middle lamella cell sloughing apparent diffusion coefficient texture Solanum tuberosum L |
| 本文献已被 SpringerLink 等数据库收录！ |
|
