Title: Influcence of Cooking Procedures on Structure and Biochemical Changes in Sweet Potato
Abstract: Starch - StärkeVolume 51, Issue 11-12 p. 389-397 Research Paper Influcence of Cooking Procedures on Structure and Biochemical Changes in Sweet Potato Jean-Claude Valetudie, Jean-Claude Valetudie 8 Les Carbets Raizet 97139 Abymes (Guadeloupe)Search for more papers by this authorDaniel J. Gallant, Daniel J. Gallant [email protected]. Search for more papers by this authorBrigitte Bouchet, Brigitte Bouchet URPOI, INRA rue de la Géraudière, BP 71627, 44316 Nantes cedex 3 (France); phone: +33 2 40 67 50 14; fax: +33 2 40 67 50 05Search for more papers by this authorPaul Colonna, Paul Colonna URPOI, INRA rue de la Géraudière, BP 71627, 44316 Nantes cedex 3 (France); phone: +33 2 40 67 50 14; fax: +33 2 40 67 50 05Search for more papers by this authorMartine Champ, Martine Champ UFDNH, INRA rue de la Géraudière, BP 71627, 44316 Nantes cedex 3 (France)Search for more papers by this author Jean-Claude Valetudie, Jean-Claude Valetudie 8 Les Carbets Raizet 97139 Abymes (Guadeloupe)Search for more papers by this authorDaniel J. Gallant, Daniel J. Gallant [email protected]. Search for more papers by this authorBrigitte Bouchet, Brigitte Bouchet URPOI, INRA rue de la Géraudière, BP 71627, 44316 Nantes cedex 3 (France); phone: +33 2 40 67 50 14; fax: +33 2 40 67 50 05Search for more papers by this authorPaul Colonna, Paul Colonna URPOI, INRA rue de la Géraudière, BP 71627, 44316 Nantes cedex 3 (France); phone: +33 2 40 67 50 14; fax: +33 2 40 67 50 05Search for more papers by this authorMartine Champ, Martine Champ UFDNH, INRA rue de la Géraudière, BP 71627, 44316 Nantes cedex 3 (France)Search for more papers by this author First published: 09 March 2000 https://doi.org/10.1002/(SICI)1521-379X(199912)51:11/12<389::AID-STAR389>3.0.CO;2-HCitations: 13AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Fresh sweet potato roots from a selected cultivar (VIII-18) were either boiled or steamed, with or without a precooking step. Significant struc-tural and physicochemical changes occurred as a consequence. Whatever the cooking procedure, native starch granules were gelatinised and starch macromolecules were totally reorganised, forming networks inside the cells. The structure of the starch network and the pore sizes were dependent upon the method of cooking and highly variable from one cell to another. Cell walls were less damaged when roots were submitted to a precooking stage before cooking. However, cell walls were drastically damaged by steaming, even when roots were precooked, giving rise to a soggy texture. Physical and biochemical analysis showed a dual behaviour: an increase in cell wall strength could be related to an increase in insoluble cell wall polysaccharides due to cooking, whereas a part of cell wall being solubilised in cooking water. Bibliography 1 A. Talburt and T. Smith: Potato processing. AVI Publishing Company, New York 1975. 10.5962/bhl.title.69159 Web of Science®Google Scholar 2 K. H. Moledina, P. Fedec, D. Hadziyev, and B. Ooraikul: Effect of precooking in potato granule production by a freeze-thaw process. Potato Research 21 (1978), 301–318. 10.1007/BF02356388 Web of Science®Google Scholar 3 F.A.O. Annuaire de la production mondiale (Annual book of the world production), Roma (Italy) 1990. Google Scholar 4 M. A. L. Sarhan: Chemical changes in sweet potatoes during cooking. Egyptian J. Food Sci. 25 (1975), 99–109. Google Scholar 5 W. M. Walter, A. E. Purcell, and A. M. Nelson: Effect of amylolytic enzymes on moistness and carbohydrate changes of baked sweet potato cultivars. J. Food Sci. 40 (1975), 793–796. 10.1111/j.1365-2621.1975.tb00558.x CASWeb of Science®Google Scholar 6 J. H. Bradbury, K. Bradshaw, W. Jealous, W. D. Holloway, and T. Phimpisane: Effect of cooking on nutrient content of tropical root crops from the south pacific. J. Sci. Food Agric. 43 (1988), 333–342. 10.1002/jsfa.2740430406 Web of Science®Google Scholar 7 D. H. Picha: Influence of storage duration and temperature on sweet potato sugar content and chip color. J. Food Sci. 51 (1986), 239–240. 10.1111/j.1365-2621.1986.tb10883.x CASWeb of Science®Google Scholar 8 K. Kohyama and K. Nishinari: Effect of soluble sugars on gelatinisation and retrogradation of sweet potato starch. J. Agric. Food Chem. 39 (1991), 1406–1410. 10.1021/jf00008a010 CASWeb of Science®Google Scholar 9 R. D. Spies and R. C. Hoseney: Effects of sugars on starch gelatin-isation. Cereal Chem. 59 (1982), 128–131. Web of Science®Google Scholar 10 R. M. Sandstedt, W. Kempf, and R. C. Abbott: The effects of salts on the gelatinisation of wheat starch. Stärke 11 (1960), 333–337. Google Scholar 11 J. W. Donovan: A study of the baking process by differential scanning calorimetry. J. Sci. Food Agric. 28 (1977), 571–578. 10.1002/jsfa.2740280616 CASWeb of Science®Google Scholar 12 M. Wootton and A. Bamunuarachchi: Application of differential scanning calorimetry to starch gelatinisation. Starch/Stärke 31 (1979), 262–264. 10.1002/star.19790310805 CASWeb of Science®Google Scholar 13 I. D. Evans and D. R Haisman: The effect of solutes on the gelatinisation temperature range of potato starch. Starch/Stärke 34 (1982), 224–231. 10.1002/star.19820340704 CASWeb of Science®Google Scholar 14 N. N. Reddy and W. A. Sistrunk: Effect of cultivar, size, storage and cooking method on carbohydrates and some nutrients of sweet potatoes. J. Food Sci. 45 (1980), 682–684. 10.1111/j.1365-2621.1980.tb04131.x CASWeb of Science®Google Scholar 15 D. Hadziyev and L. Steele: Dehydrated mashed potatoes. Chemical and biochemical aspects. Adv. Food Res. 25 (1982), 55–136. 10.1016/S0065-2628(08)60235-9 Google Scholar 16 V. Planchot, P. Colonna, and L. Saulnier: Dosage des glucides et des amylases, in: Guide pratique d'analyses dans les industries céréalières. Eds. B. Godon and W. Loisel. Lavoisier, Paris 1997, pp. 341–398. Google Scholar 17 L. Prosky, T. F. Schweizer, J. W. Devries, and T. Furda: Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study. J. Assoc. Anal. Chem. 71 (1988), 1017. CASPubMedWeb of Science®Google Scholar 18 J.-F. Thibault: Automatisation du dosage des substances pectiques par la méthode au metahydroxydiphényl (Automation of the determination of pectic substances by the method using MHDP). Lebensm. Wiss. U. Technol. 12 (1979), 247–251. CASWeb of Science®Google Scholar 19 G. C. Veersteg, F. M. Rombouts, and W. Pilnik: Purification and some characteristics of two pectinesterases isoenzymes from orange. Lebensm. Wiss. U. Technol. 11 (1978), 267–270. Google Scholar 20 J. R. Baker: The histochemical recognition of lipine. Quart. J. Microsc. Sci. 87 (1945), 441–470. Web of Science®Google Scholar 21 D. J. Gallant: Ph. D. Thesis, Univ. Paris VI., 1974. Google Scholar 22 W. M. Walter and W. E. Schadel: Effect of lye peeling conditions on sweet potato tissue. J. Food Sci. 47 (1982), 813–817. 10.1111/j.1365-2621.1982.tb12721.x CASWeb of Science®Google Scholar 23 J.-C. Valetudie: Ph. D. Thesis, Univ. Nantes (F), 1992. Google Scholar 24 M. A. Pagani, D. J. Gallant, B. Bouchet, and P. Resmini: Ultra-structure of cooked spaghetti. Food Microstructure 5 (1986), 111–129. Web of Science®Google Scholar 25 C. Sterling and M. L. Aldridge: Mealiness and sogginess in sweet potato. Food Chem. 2 (1977), 71–76. 10.1016/0308-8146(77)90009-7 Web of Science®Google Scholar 26 M. J.H. Keijbets: Ph. D. Thesis, Univ. of Agric. Wageningen, 1974. Google Scholar 27 J. Huang, W. M. Hess, D. J. Weber, A. E. Purcell, and C. S. Huber: Scanning electron microscopy: tissue characteristics and starch granule variations of potatoes after microwave and conductive heating. Food Structure 9 (1990), 113–122. Web of Science®Google Scholar 28 V. M. Leloup, P. Colonna, S. G. Ring, K. Roberts, and B. Wells: Microstructure of amylose gels. Carbohydr. Polym. 18 (1992), 189–197. 10.1016/0144-8617(92)90063-V CASWeb of Science®Google Scholar 29 Y. Champenois, G. Della Valle, V. Planchot, and A. Buléon: Influence of α-amylases on bread staling and retrogradation of breads and wheat starch models. Sci. Alim. 19 (1999), 473–488. Google Scholar 30 K. Esau: Cell wall, in: Anatomy of seed plants. J. Wiley and Sons, New York 1977, pp. 43–60. Google Scholar 31 J.-C. Roland: Ultrastructure et texture des polysaccharides dans la paroi des cellules végétales (Ultrastructure and texture of carbohydrates in plant cell walls), in: Les polymères végétaux (Plant polymers). Ed. B. Monties, Gauthier-Villars, Paris 1980, pp. 46–65. Web of Science®Google Scholar 32 L. G. Bartholome and J. E. Hoff: Firming of potatoes: biochemical effect of preheating. J. Agric. Food Chem. 20 (1972), 266–270. 10.1021/jf60180a028 Web of Science®Google Scholar 33 C. Sterling and K. Bettleheim: Factors associated with potato texture. III. Physical attributes and general conclusions. Food Res., 20 (1955), 130. 10.1111/j.1365-2621.1955.tb16820.x CASGoogle Scholar 34 D. S. Warren, D. Gray, and J. S. Woodman: Relationship between chemical composition and breakdown in cooked potato tissue. J. Sci. Food Agric. 26 (1975), 1689–1697. 10.1002/jsfa.2740261110 CASWeb of Science®Google Scholar 35 D. J. Linehan and J. C. Hughes: Texture of cooked potatoes. II. Relationships between intercellular adhesion and chemical composition of the tuber. J. Sci. Food Agric. 20 (1969), 113–119. 10.1002/jsfa.2740200212 CASWeb of Science®Google Scholar 36 R. M. Reeve: Pectin, starch and texture of potatoes: some practical and theoretical implications. J. Texture studies 8 (1977), 1–17. 10.1111/j.1745-4603.1977.tb01162.x Web of Science®Google Scholar 37 M.-C. Shen and C. Sterling: Changes in starch and other carbohydrates in baking Ipomea batatas. Starch/Stärke 33 (1981), 261–268. 10.1002/star.19810330803 CASWeb of Science®Google Scholar Citing Literature Volume51, Issue11-12December 1999Pages 389-397 ReferencesRelatedInformation
Publication Year: 1999
Publication Date: 1999-12-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 21
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot