Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding
(2022) In Food & Nutrition Journal 7(3).- Abstract
- The preparation of steam-cooked potatoes in large-scale food service systems is challenging since it requires high flexibility and handling large volumes. To increase efficiency, potato tubers are industrially pre-treated, which includes peeling and chemical pre-treatments to avoid enzymatic browning. In large-scale food service systems, potatoes are often warm-held before serving. Industrial pre-treatment and Warm-Holding (WH) might, however, contribute to reduced eating quality in terms of subsurface hardening. This study investigates the impact of chemical pre-treatment (dipping in water (Ref sample), Organic Acid (OA), sodium metabisulfite (SMS), and OA+SMS) and varying Relative Humidity (RH) during WH. The textural evaluation revealed... (More)
- The preparation of steam-cooked potatoes in large-scale food service systems is challenging since it requires high flexibility and handling large volumes. To increase efficiency, potato tubers are industrially pre-treated, which includes peeling and chemical pre-treatments to avoid enzymatic browning. In large-scale food service systems, potatoes are often warm-held before serving. Industrial pre-treatment and Warm-Holding (WH) might, however, contribute to reduced eating quality in terms of subsurface hardening. This study investigates the impact of chemical pre-treatment (dipping in water (Ref sample), Organic Acid (OA), sodium metabisulfite (SMS), and OA+SMS) and varying Relative Humidity (RH) during WH. The textural evaluation revealed that hardness increased for WH with decreased RH due to evaporation as well as chemical pre-treatment, with a significant impact from OA+SMS. A visual evaluation showed a distinct layer on the surface of those samples treated with SMS and OA+SMS, while Light Microscopy (LM) images showed changes in cellular structure, with the formation of bricklike cells at the surface occurring to a greater extent in samples treated with OA or OA+SMS. The results showed that reduced eating quality due to subsurface hardening can be caused by these three different mechanisms. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1ffc26c6-a848-4bba-a06b-561ba4e46edb
- author
- Sjölin, Klara LU ; Sjöholm, Ingegerd LU ; Rayner, Marilyn LU and Purhagen, Jeanette K LU
- organization
- publishing date
- 2022-06-12
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- eating quality, Industrial pre-treatment, large-scale food service system, Potatoes, solanum tuberosum L, subsurface hardening, warm-holding
- in
- Food & Nutrition Journal
- volume
- 7
- issue
- 3
- article number
- 248
- pages
- 7 pages
- publisher
- Gavin Publishers
- ISSN
- 2575-7091
- DOI
- 10.29011/2575-7091.100148
- project
- Potatoes served at Swedish school cantines - quality throughout the chain
- language
- English
- LU publication?
- yes
- id
- 1ffc26c6-a848-4bba-a06b-561ba4e46edb
- alternative location
- https://www.gavinpublishers.com/assets/articles_pdf/Quality-Aspects-of-Pre-Treated-Potato-Tubers-Solanum-tuberosum-L-After-Boiling-and-Warm-Holding.pdf
- date added to LUP
- 2022-09-09 09:30:55
- date last changed
- 2022-09-15 16:11:42
@article{1ffc26c6-a848-4bba-a06b-561ba4e46edb, abstract = {{The preparation of steam-cooked potatoes in large-scale food service systems is challenging since it requires high flexibility and handling large volumes. To increase efficiency, potato tubers are industrially pre-treated, which includes peeling and chemical pre-treatments to avoid enzymatic browning. In large-scale food service systems, potatoes are often warm-held before serving. Industrial pre-treatment and Warm-Holding (WH) might, however, contribute to reduced eating quality in terms of subsurface hardening. This study investigates the impact of chemical pre-treatment (dipping in water (Ref sample), Organic Acid (OA), sodium metabisulfite (SMS), and OA+SMS) and varying Relative Humidity (RH) during WH. The textural evaluation revealed that hardness increased for WH with decreased RH due to evaporation as well as chemical pre-treatment, with a significant impact from OA+SMS. A visual evaluation showed a distinct layer on the surface of those samples treated with SMS and OA+SMS, while Light Microscopy (LM) images showed changes in cellular structure, with the formation of bricklike cells at the surface occurring to a greater extent in samples treated with OA or OA+SMS. The results showed that reduced eating quality due to subsurface hardening can be caused by these three different mechanisms.}}, author = {{Sjölin, Klara and Sjöholm, Ingegerd and Rayner, Marilyn and Purhagen, Jeanette K}}, issn = {{2575-7091}}, keywords = {{eating quality; Industrial pre-treatment; large-scale food service system; Potatoes; solanum tuberosum L; subsurface hardening; warm-holding}}, language = {{eng}}, month = {{06}}, number = {{3}}, publisher = {{Gavin Publishers}}, series = {{Food & Nutrition Journal}}, title = {{Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding}}, url = {{http://dx.doi.org/10.29011/2575-7091.100148}}, doi = {{10.29011/2575-7091.100148}}, volume = {{7}}, year = {{2022}}, }