Texture and Microstructure of Steam.pdfVIP

ENGINEERING/PROCESSING Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes ANETTE K. THYBO, HELLE J. MARTENS and OLE B. LYSHEDE ABSTRACT Uniaxial compression tests combined with light microscopy and scanning elec- al quality of vacuum packed, steam cooked tron microscopy were used to study textural properties of vacuum packed, steam potatoes in comparison with that of water cooked (VPS-cooked) potato tubers. Comparisons were made with convention- cooked potatoes. Analyses were made for a ally water cooked tubers for cooking intervals of 0-60 min. In the VPS-cooked range of cooking times by use of uniaxial potatoes the gelatinized starch formed dense clusters. In contrast, water cooked compression and microscopy on well-defined cells were filled with gelatinized starch. The textural attributes declined with in- tissue samples. creased cooking time, faster for water cooked potatoes than for VPS-cooked. MATERIALS METHODS After 30 min cooking, firmness of VPS-cooked potatoes increased, while cell separation and disintegration of tissue made the water cooked tubers less firm. Raw material Textural properties and cell structure were directly affected by processing condi- tions. Potatoes of the cultivar Bintje were grown Key Words: potato tuber, text