Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy; Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
Food Res Int. 2018 Dec;114:10-19. doi: 10.1016/j.foodres.2018.07.033. Epub 2018 Jul 27.
Potatoes tubers are the raw materials of many processed food, such as cooked potatoes in hot water, baked potatoes and the most popular fried potatoes. The objective of this work was to study the impact of boiling, baking and frying on microstructure and properties of six potato varieties (Agata, Agria, Innovator, Lady Rosetta, Musica and Spunta) with different origin. Scanning Electron Microscopy revealed significant differences between varieties and tuber microstructure changes following all cooking processes. Differential Scanning Calorimeter analysis showed that the transition temperatures (ranging between 60 °C and 85 °C) and enthalpies of gelatinization (2.1 J/g-3.9 J/g) of tubers were also variety dependent. In addition, the elasticity modulus of cooked samples depended on process type and followed the order: baked potatoes > boiled > fried potatoes. In particular, baked Lady Rosetta (224.3 kPa) showed the least decrease in rigidity between thermal processes. Fried Agria and Spunta, (56.3 and 61 kPa, respectively) had the smallest value of Young's modulus. Molecular marker analyses provided a genetic fingerprinting of our varieties, allowing the identification of diagnostic markers. Innovator revealed an important genetic distance from the other varieties. Such distance corresponded to its exclusive phenotypic traits, that are known to affect thermochemical properties. The information obtained in this work may be useful to further study and associate genetic sequences with appreciable food technological traits.
土豆块茎是许多加工食品的原料，例如热水煮土豆、烤土豆和最受欢迎的炸土豆。本工作的目的是研究煮、烤和炸对六种不同来源的马铃薯品种（Agata、Agria、Innovator、Lady Rosetta、Musica 和 Spunta）的微观结构和特性的影响。扫描电子显微镜揭示了品种之间以及所有烹饪过程后块茎微观结构变化的显著差异。差示扫描量热法分析表明，转变温度（范围在 60°C 和 85°C 之间）和淀粉糊化焓（2.1 J/g-3.9 J/g）也依赖于品种。此外，煮熟样品的弹性模量取决于处理类型，遵循以下顺序：烤土豆>煮土豆>炸土豆。特别是，烤 Lady Rosetta（224.3 kPa）在热加工过程中显示出最小的刚性降低。Agria 和 Spunta 薯条（分别为 56.3 和 61 kPa）的杨氏模量最小。分子标记分析为我们的品种提供了遗传指纹图谱，允许鉴定诊断标记。Innovator 与其他品种表现出显著的遗传距离。这种距离与它特有的表型特征相对应，这些特征已知会影响热化学性质。本工作中获得的信息可能有助于进一步研究并将遗传序列与可感知的食品技术特性联系起来。
