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dc.contributor.authorMuñoz, Sergi
dc.contributor.authorAchaerandio Puente, María Isabel
dc.contributor.authorYang, Yali
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2017-02-01T11:27:52Z
dc.date.available2017-12-01T01:30:26Z
dc.date.issued2017-01-10
dc.identifier.citationMuñoz, S., Achaerandio, I., Yang, Y., Pujola, M. SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.). "Food and Bioprocess Technology", 10 Gener 2017.
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/2117/100443
dc.description.abstractThis study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three common treatments (boiling, frying, and microwaving) to evaluate the differences between the methods. According to principal component analysis (PCA), sous vide-processed cv. Agria and Agata potato strips were grouped with boiled samples, in contrast, cv. Carrera sous vide samples were grouped with microwaved samples. Higher water losses were associated with microwaved potatoes due to the diffusion of water inside the tuber. In addition, a significant decrease in shear force was obtained after microwaving and sous vide cooking (p < 0.05) irrespective of the treatment strength. The three cultivars became less bright, and the intensity of the color decreased; however, variations in the cook value (C100, min) between treatments did not affect the lightness and hue angle. Regardless of the initial value of resistant starch and the intensity of the cooking process, all of the cultivars reached a final content of less than 5%. From our results, in-pack sterilization may be considered for application in the food industry as a technology that has a similar impact to conventional cooking treatments used on potato products.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
dc.subject.lcshCooking--Research
dc.subject.otherTotal starch
dc.subject.otherResistant starch
dc.subject.otherShear force
dc.subject.otherColor
dc.subject.otherCook value
dc.titleSousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
dc.typeArticle
dc.subject.lemacPatates -- Manufacturació
dc.contributor.groupUniversitat Politècnica de Catalunya. PV - Patologia Vegetal
dc.identifier.doi10.1007/s11947-016-1857-0
dc.relation.publisherversionhttp://link.springer.com/article/10.1007%2Fs11947-016-1857-0
dc.rights.accessOpen Access
drac.iddocument19668069
dc.description.versionPostprint (published version)
upcommons.citation.authorMuñoz, S.; Achaerandio, I.; Yang, Y.; Pujola, M.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameFood and Bioprocess Technology


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