Waxy Cultivars Research Articles

Potato Cultivar Differences Associated with Mealiness

Russet Burbank, Norchip, Pontiac, and LaSoda potato cultivars were examined for the parameters mealy and waxy. Russet Burbank was judged dry, hard and particulate, typifying mealiness. Using phase contrast microscopy and scanning electron microscopy, raw mealy cells were determined to be larger and more irregularly shaped than cells from waxy cultivars. Mealy cooked cells were engorged with gelatinized starch, cell walls were more polarized, and cell shapes were better retained after mashing, when compared to waxy cells. NMR-T2 bound water readings from Russet Burbank and Pontiac samples did not differ from each other. Starch granule sizes and shapes varied by cultivar.

Factors Related to Potato Mealiness

ABSTRACTFour potato cultivars from 1984 and 1985 growing seasons were studied. Specific gravity did not correlate with potato size or shear strength, nor could it be used to predict sensory mealiness scores. Shear strength measures of the cooked potatoes showed that the Russet Burbank had a particularly strong structure at low deformations. Starches from the two more mealy cultivars, Russet Burbank and Norchip, had slightly lower gelatinization temperatures than those from the two waxy cultivars, Pontiac and LaSoda. Gelatinization temperatures were higher in potato juices than in water. Starches from the two mealy cultivars gave swelling powers between those of the two waxy cultivars, but yielded higher solubles. Pontiac potato starch exhibited anomalous behavior in its resistance to swelling and in development of viscosity in the amylograph.

Couscous quality of sorghum with different kernel characteristics

Couscous, a steamed agglomerated food, was prepared from sorghum with different kernel characteristics. Milling properties of sorghum indicated that a more corneous endosperm corresponded to an increased yield after decortication, a smaller flour particle size, slightly more water for agglomeration and increased couscous yield. Couscous prepared from the finer flour fraction had a smoother mouthfeel. Sorghums with a waxy or heterowaxy endosperm type required more water for agglomeration. The waxy cultivar cooked too rapidly and yielded a sticky mass. The appearance of milled products and couscous was lighter and less red when prepared from cultivars with tan secondary plant color and a white pericarp. Thus, better quality couscous was prepared from sorghum with a corneous endosperm texture, normal endosperm type, thin white pericarp and tan secondary plant color.