| Selective enzymatic digestion of starch and cell walls was used to evaluate their individual contributions to the mechanical properties of potato purees were evaluated. It was found that both starch and cell walls contribute to the viscous and elastic properties of potato puree, with cell walls possibly playing a more important role. Starch and cell walls appear to interact synergistically to form an interconnected network of solubilized polymers and intact cells. The effects of processing temperature, processing time, water uptake, salt uptake, and lipid uptake on the sensory and instrumental texture, microstructure, composition and rheology of potato puree samples was evaluated. The samples were processed using sous vide cooking methods, facilitating precise control of mass and heat transfer for all variables assessed. It was found that temperature, time, and salt uptake significantly altered the structure of both starch and cell walls, while water and lipids exclusively affected starch. Processing temperature, processing time, and salt uptake were found to increase degradation of cell walls while processing temperature, processing time, and water uptake were found to increase degradation of starch granules. Salt uptake and lipid uptake were found to impede degradation of starch granules. |
