Abstract
Cooking ability or time-to-breakdown (TTB) of different portions of potato tubers was determined by taking cores 1.27 cm (1/2inch) in diameter and 0.95 cm (3/8 inch) long from 12 locations in the tubers and cooking until penetration of a weighted rod pressing on the cores. Cores from the stem portion, on the average, required over twice as long for penetration of the rod during cooking as compared to cores from the bud section. The cores from the middle longitudinal portion of the tuber took longer to cook than cores from either side. Low specific gravity (1.070) tubers took significantly longer to cook than cores from high specific gravity (1.090) potatoes. However, when specific gravity of individual cores was determined with a pycnometer and TTB determined for the same samples, no relationships could be established. Cores from the stem portion took longer for TTB regardless of specific gravity or starch content. The data suggested much greater influence of cell wall structure as would be obtained from different portions of the tuber on TTB than starch content of the cells. No differences in TTB were obtained from tubers of high or low fertility or between Norgold Russet and Russet Burbank varieties, except Norgold was more uniform in cooking time between the stem and bud portion than Russet Burbank.
Resumen
La habilidad de cocido o el tiempo de degradation (TTB) de diferentes porciones de tubérculos de papa fueron determinados tomando porciones de tejido de 1.27 cm (1/2 pulgada) de diámetro y 0.95 cm (3/8 pulgada) de longitud de 12 zonas del tubérculo y cocinando hasta la penetratión de una varill a pesada que presiona el tejido. Las porciones de tejido de la zona del tallo requirirán, en promedio, más de dos veces el tiempo para la penetratión de la varilla durante el cocido, comparado con los porciones de tejido de la zona de la yema. Las porciones de tejido de la zona longitudinal media del tubérculo tomó mas tiempo para cocinarse que las porciones de tejido de ambos lados. Tubérculos de baja gravedad específica (1.070) tomaron significativamente más tiempo para cocinarse que porciones de tejido de tubérculos de gravedad específica alta ( 1.090). Sin embargo, cuando la gravedad específica de porciones de tejido se determinaron con un picnómetro y se determinaron los TTB de las mismas muestras, no se pudieron establecer relaciones. Porciones de tejido de la zona del tallo tomaron más tiempo para el TTB cualquiera que fuera la gravedad específica o el contenido de almidón. Los resultados sugirieron mayor influencia de la estructura celular de la pared, como se obtendrá de diferentes zonas del tubérculo, en el TTB que el contenido de almidón de las células. No se obtuvieron diferencias en el TTB de tubérculos de alta o baja fertilidad o entre las variedades “Norgold Russet” y “Russet Burbank”, excepta que “Norgold” fue mas uniforme en el tiempo de cocido entre las zonas del y de la yema que “Russet Burbank”.
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Additional information
Scientific Paper No. 4569. College of Agriculture Research Center, Washington State University, Pullman, Project Number 1949. Financed in part by the Washington State Potato Commission.
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Iritani, W.M., Powers, M.J., Hudson, L. et al. Factors influencing time to breakdown (TTB) of cooked potato tissue. American Potato Journal 54, 23–32 (1977). https://doi.org/10.1007/BF02857223
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DOI: https://doi.org/10.1007/BF02857223