SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)

This study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three common treatments (boiling, frying, and microwaving) to evaluate the differences...

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Autores: Muñoz, Sergi, Achaerandio Puente, María Isabel|||0000-0002-0387-6118, Yang, Yali, Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Formato: artículo
Fecha de publicación:2017
País:España
Recursos:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/100443
Acesso em linha:https://hdl.handle.net/2117/100443
https://dx.doi.org/10.1007/s11947-016-1857-0
Access Level:acceso abierto
Palavra-chave:Cooking--Research
Total starch
Resistant starch
Shear force
Color
Cook value
Agrotech
Patates -- Manufacturació
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
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oai_identifier_str oai:upcommons.upc.edu:2117/100443
network_acronym_str ES
network_name_str España
repository_id_str
spelling SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)Muñoz, SergiAchaerandio Puente, María Isabel|||0000-0002-0387-6118Yang, YaliPujolà Cunill, Montserrat|||0000-0002-4581-7220Cooking--ResearchTotal starchResistant starchShear forceColorCook valueAgrotechPatates -- ManufacturacióÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humanaThis study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three common treatments (boiling, frying, and microwaving) to evaluate the differences between the methods. According to principal component analysis (PCA), sous vide-processed cv. Agria and Agata potato strips were grouped with boiled samples, in contrast, cv. Carrera sous vide samples were grouped with microwaved samples. Higher water losses were associated with microwaved potatoes due to the diffusion of water inside the tuber. In addition, a significant decrease in shear force was obtained after microwaving and sous vide cooking (p < 0.05) irrespective of the treatment strength. The three cultivars became less bright, and the intensity of the color decreased; however, variations in the cook value (C100, min) between treatments did not affect the lightness and hue angle. Regardless of the initial value of resistant starch and the intensity of the cooking process, all of the cultivars reached a final content of less than 5%. From our results, in-pack sterilization may be considered for application in the food industry as a technology that has a similar impact to conventional cooking treatments used on potato products.20172017-01-1020172017-02-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://hdl.handle.net/2117/100443https://dx.doi.org/10.1007/s11947-016-1857-0reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/1004432026-05-27T15:37:01Z
dc.title.none.fl_str_mv SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
title SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
spellingShingle SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
Muñoz, Sergi
Cooking--Research
Total starch
Resistant starch
Shear force
Color
Cook value
Agrotech
Patates -- Manufacturació
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
title_short SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
title_full SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
title_fullStr SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
title_full_unstemmed SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
title_sort SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
dc.creator.none.fl_str_mv Muñoz, Sergi
Achaerandio Puente, María Isabel|||0000-0002-0387-6118
Yang, Yali
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
author Muñoz, Sergi
author_facet Muñoz, Sergi
Achaerandio Puente, María Isabel|||0000-0002-0387-6118
Yang, Yali
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
author_role author
author2 Achaerandio Puente, María Isabel|||0000-0002-0387-6118
Yang, Yali
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
author2_role author
author
author
dc.subject.none.fl_str_mv Cooking--Research
Total starch
Resistant starch
Shear force
Color
Cook value
Agrotech
Patates -- Manufacturació
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
topic Cooking--Research
Total starch
Resistant starch
Shear force
Color
Cook value
Agrotech
Patates -- Manufacturació
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
description This study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three common treatments (boiling, frying, and microwaving) to evaluate the differences between the methods. According to principal component analysis (PCA), sous vide-processed cv. Agria and Agata potato strips were grouped with boiled samples, in contrast, cv. Carrera sous vide samples were grouped with microwaved samples. Higher water losses were associated with microwaved potatoes due to the diffusion of water inside the tuber. In addition, a significant decrease in shear force was obtained after microwaving and sous vide cooking (p < 0.05) irrespective of the treatment strength. The three cultivars became less bright, and the intensity of the color decreased; however, variations in the cook value (C100, min) between treatments did not affect the lightness and hue angle. Regardless of the initial value of resistant starch and the intensity of the cooking process, all of the cultivars reached a final content of less than 5%. From our results, in-pack sterilization may be considered for application in the food industry as a technology that has a similar impact to conventional cooking treatments used on potato products.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-10
2017
2017-02-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/100443
https://dx.doi.org/10.1007/s11947-016-1857-0
url https://hdl.handle.net/2117/100443
https://dx.doi.org/10.1007/s11947-016-1857-0
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2

http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2

http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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