Abstract
AbstractThe storage modulus of Russet Burbank (RB) and Yukon Gold (YG) potato discs (13.3 mm × 4.5 mm) was measured continuously during heating in water at temperatures ranging from 40 to 80 °C for 120 min using a dynamic mechanical analyser with a heating stage. The starch content of YG potatoes was higher than that of RB potatoes, but the raw starch granule size distribution of both varieties was similar. RB samples had the highest storage modulus values (25% higher than raw tissue) when heated in 60 °C water for 35 min. Image analysis revealed that the perimeters of starch granules in the potato samples increased by about 50% during heating for 30 min at 60 °C. Heating temperature and time and starch content influenced the storage modulus.© 2001 Society of Chemical Industry
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