Abstract

The relationships among three methods for evaluating texture (sloughing during cooking, hardness of cooked potato dice and shear press value of French fries) and some chemical constituents (Ca, Mg, K, free pectin, phytin and citrate) were investigated, using the main specific gravity classes of seven Dutch potato varieties. The interplay of these constitutents (except K) in the softening of the texture during cooking was expressed as follows: Open image in new window

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