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Related Experiment Videos

Effect of preheating on potato texture

A Andersson1, V Gekas, I Lind

  • 1Department of Food Chemistry and Applied Nutrition, Lund University, Sweden.

Critical Reviews in Food Science and Nutrition
|January 1, 1994
PubMed
Summary
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Preheating potatoes between 60-70°C enhances cooked potato firmness. This effect is likely due to multiple interacting mechanisms, not a single cause, requiring further research.

Area of Science:

  • Food Science
  • Biochemistry
  • Plant Physiology

Background:

  • Potato preheating influences cooked texture.
  • Optimal firming occurs at 60-70°C followed by cooling.

Purpose of the Study:

  • Investigate the mechanisms behind potato preheating-induced firmness.
  • Evaluate the contribution of various proposed theories.

Main Methods:

  • Literature review of existing theories.
  • Analysis of starch retrogradation, amylose leaching, and pectin methylesterase (PME) activity.

Main Results:

  • Multiple mechanisms likely contribute to potato firming.
  • Calcium's role in cross-linking pectin, activated by PME, may be secondary.

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  • Starch gelatinization and amylose leaching are potential primary factors.

    • Conclusions:

    • No single theory fully explains potato firming.
    • Interdependent mechanisms, possibly involving calcium-pectin-PME, play a role.
    • Further research is needed to identify the dominant firming mechanism.