Abstract
The microwave heating has become widely popular in potato processing because of its high heating rate, short processing time, and for controlling undesirable changes in starch. In the experiment potato columns of TPS potato ‘BARI TPS-1’ and local potatoes ‘Diamant’, ‘Tel Pakri’ and ‘Romana’ were heated with 50 mL of water for 0, 20, 40, 60, 90, 120, 240, and 300 sec by a microwave oven; and the changes in potato columns were analyzed physiologically and histologically to investigate how potato tuber and starch condition changes in local potato and TPS tubers after microwave heating. The ‘BARI TPS-1’ potato columns resulted comparatively higher rate of weight loss and firmness loss percentage than the other seed potato varieties, indicating that temperature rapidly increased in TPS tuber columns than that of the others. Among local varieties ‘Tel Pakri’ gave a relatively higher weight loss and firmness loss percentage than the others. This study also showed comparatively higher solubility percentage in ‘BARI TPS-1’ tuber than the other local varieties, suggesting rapid disruption of swollen starch granule and faster starch degradation in TPS than the other local potato starches. Scanning Electron Microscope (SEM) images of starch granule showed rapidly ruptured and clumped starch granules in ‘BARI-TPS-1’ than the others, indicating TPS starch might obtain gelatinization temperature within a shorter period of microwave heating than that of the other varieties.
Highlights
Microwave heating is recently being widely used in processing and cooking of potato (Solanum tuberosum L.) tuber products including boiled potato, salad, mashed potato, chips, french-fry, starch and alcohol due to its uniform heating and reduced cooking time (Vollmer, 2003)
At 90 sec of heating ‘BARI-True Potato Seed (TPS)-1’ attained 13.69% weight loss which is significantly higher than other varieties; ‘Diamant’ (3.3%) and ‘Romana’ (7%), ‘Tel Pakri’ (7.57%) (Figure 1)
At 240 sec of heating column weight loss of ‘BARI-TPS-1’ reached to 38.04% weight loss which was significantly higher than other varieties; ‘Diamant’ (24.42%) and ‘Romana’ (29.58%), but significantly lower than to ‘Tel Pakri’ (44.98%) (Figure 1)
Summary
Microwave heating is recently being widely used in processing and cooking of potato (Solanum tuberosum L.) tuber products including boiled potato, salad, mashed potato, chips, french-fry, starch and alcohol due to its uniform heating and reduced cooking time (Vollmer, 2003). Microwave energy induced significant changes in physicochemical and textural properties of potato tubers, which contributed to the quality of processed potato products (Sadowska, 2005; Vadivambal and Jayas, 2008). Microwave energy produced comparable softening than conventional heating upon a prolonged heating time (Collins and McCarty, 1969). It was reported by Orsat et al (2005). There are few studies on the properties of tubers produced from TPS as processed potato compared to common potatoes. These studies could allow determining the texture and starch characteristics of different varieties which may contribute valuable information for processed potato products. The purpose of this study was to clarify how the local potato and TPS tubers change morphologically and physiologically; and how the starch condition of local potato and TPS tubers changes histologically after microwave heating
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