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The textural quality of cooked potatoes. I. The relationship of cooking time to the separation and rupture of potato cells

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Abstract

Mealy mashed potatoes were obtained from potato slabs steam cooked as little as 8 min. The potato slabs were undercooked by the fork test. The bud-end slabs were softer than the stem-end slabs and the compressive force to rice the potato was high. Histologically, potatoes cooked 8–18 min showed no distention of cell walls and the rupture of cells was caused by the ricing of the potato tissue. Measurement of released free starch from the ruptured cells showed the potato cell was more susceptible to rupture as the cooking time increased. Potatoes cooked 9–12 min showed no significant differences in amount of cell rupturing. The results indicated the possibility that the pectic material in the middle lamella underwent a change, which was complete at cooking time of 9–12 min, to permit forced separation of the cells without undue damage to the cells. With longer cooking time, there was breakdown of the pectic material in the primary and secondary wall increasing the susceptibility of cells to rupture.

Resumen

Puré de papas harinosas fue obtenido de rebanadas de papas cocinadas al vapor en un tiempo tan corto como 8 min. Las rebanadas de papa fueron pre-cocidas y su pre-cocción fue determinada por la prueba del tenedor. Las rebanadas del borde apical fueron más suaves que las rebanadas del borde basal y la fuerza compresiva para hinchar la papa fue alta. Histológicamente, papas cocinadas durante 8–18 min no mostraron distinsión de las paredes celulares y la ruptura de las células fue causada por el hinchamiento del tejido. La medición del almidón liberado por la ruptura de las células demostró que la célula de papa era más susceptible a la ruptura a medida que aumentaba el teimpo de cocción. Papas cocinadas durante 9–12 min no mostraron diferencias significativas en cuanto la cantidad de ruptura celular. Los resultados indicaron la posibilidad que el material péctico de la lamela media hubiese sufrido un cambio, el cual fue completado en un tiempo de cocción de 9–12 min para permitir la separación forzada de células sin causarles notable daño. Con tiempos de cocción más largos, hubo descomposición del material péctico en las paredes primarias y secundarias aumentando la susceptibilidad de las células a la ruptura.

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  1. Western Regional Research Center, Science and Education Administration, U.S. Department of Agriculture, 94710, Berkeley, CA

    M. Nonaka

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Nonaka, M. The textural quality of cooked potatoes. I. The relationship of cooking time to the separation and rupture of potato cells. American Potato Journal 57, 141–149 (1980). https://doi.org/10.1007/BF02853865

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