Campus Units

Botany, Food Science and Human Nutrition, Statistics

Document Type

Article

Publication Version

Published Version

Publication Date

11-1994

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

42

Issue

11

First Page

2433

Last Page

2439

DOI

10.1021/jf00047a013

Abstract

Russet Burbank, Norchip, Pontiac, and LaSoda potato cultivars were examined for the parameters mealy and waxy. Russet Burbank was judged dry, hard and particulate, typifying mealiness. Using phase contrast microscopy and scanning electron microscopy, raw mealy cells were determined to be larger and more irregularly shaped than cells from waxy cultivars. Mealy cooked cells were engorged with gelatinized starch, cell walls were more polarized, and cell shapes were better retained after mashing, when compared to waxy cells. NMR-T2 bound water readings from Russet Burbank and Pontiac samples did not differ from each other. Starch granule sizes and shapes varied by cultivar.

Comments

Reprinted (adapted) with permission from (J. Agric. Food Chem., 1994, 42 (11), pp 2433–2439). Copyright (1994) American Chemical Society.

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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