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Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes

Kaur, Lovedeep, Singh, Narpinder, Sodhi, Navdeep Singh, Gujral, Hardeep Singh
Food chemistry 2002 v.79 no.2 pp. 177-181
adhesion, cohesion, cooking, cultivars, hardness, potatoes, rheological properties, starch, stress relaxation, texture, total solids
Three different potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were analyzed for cooking, sensory, textural and rheological properties. Potato cultivars (Kufri Jyoti and Kufri Badshah) with higher mealiness scores had lower cooking times and compression forces than cultivars with lower mealiness scores (Pukhraj). Kufri Jyoti and Kufri Badshah potatoes also showed higher total solids loss and water uptake values during cooking than Pukhraj potatoes. The cooked potatoes from different cultivars were also evaluated by stress relaxation test and texture profile analysis (TPA). The stress relaxation test for Kufri Jyoti and Kufri Badshah cooked potatoes yielded higher Maxwell elastic moduli (E0, E1and E3) than Pukhraj cooked potatoes. The viscous moduli (η1,η2 and η3) were found to be significantly lower for Kufri Jyoti cooked potatoes than for Kufri Badshah and Pukhraj. TPA parameters, such as hardness, fracturability, cohesiveness and adhesiveness values, were higher for Kufri Jyoti and Kufri Badshah and were found to be related to elastic factors, such as E0, E1 and E3.