Abstract
Slices of potato tuber tissue were cooked in water on microscope slides on a Koffler hot stage. At various temperatures during heating and cooling photographs of sets of potato cells were made. After cooling the tissue was frozen. Further photographs were made after thawing and reheating to 75C. The sizes of the individual cells were measured on the photographs. No swelling of the cells was observed under any of the conditions imposed. The hypothesis that starch gelatinization causes distention of potato cell walls during cooking was not supported by the results. Several suggestions were made for other roles of the starch in potato texture.
Resumen
Tajadas de tejido de tubérculos de papa fueron cocidos en agua sobre placa sde microscopio en un calentador para microscopio (“Koffler hot stage”). Durante el proceso de calentar y enfriar, fotos de grupos de células de papa fueron tomadas a varias temperaturas. Después de enfriar los tejidos fueron conjelados. Otras fotos fueron tomadas después de deshelar y calentar a 75 C. El tamaño de las células fueron medidas en las fotos. No hubo inchamiento de las células en ninguna de las condiciones. La hipotesis de que la gelatinización del almidon causa extension de las paredes de las celulas de papa durante la cocción no fue sostenida por los resultados. Varias sugerencias fueron hechas sobre otros papeles del almidón en la textura de la papa.
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Bretzloff, C.W. Some aspects of cooked potato texture and appearance. II. Potato cell size stability during cooking and freezing. American Potato Journal 47, 176–182 (1970). https://doi.org/10.1007/BF02871195
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DOI: https://doi.org/10.1007/BF02871195