The Molecular Basis of Texture in Mashed Potato

MacKinnon, Iain Martin Roderick (2000) The Molecular Basis of Texture in Mashed Potato. PhD thesis, University of Glasgow.

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Abstract

Mash production often involves thermal pre-treatments (pre-cooks) that are designed to increase the physical strength and restrict cell separation of cooked potatoes prior to mashing. This improves the mash quality. During pre-cooking, the control of starch swelling pressures during cooking and/or the activation of pectin methylesterase (PME) prior to cooking can occur. The aim of this thesis was to examine changes in texture of cooked potatoes caused by these pre-cook treatments prior to mashing. Cooking was carried out in laboratory conditions. During steam cooking (one-stage cooking) the potatoes quickly reached 60-64

Item Type: Thesis (PhD)
Qualification Level: Doctoral
Additional Information: Adviser: Mike Jarvis
Keywords: Plant sciences
Date of Award: 2000
Depositing User: Enlighten Team
Unique ID: glathesis:2000-74895
Copyright: Copyright of this thesis is held by the author.
Date Deposited: 27 Sep 2019 15:28
Last Modified: 27 Sep 2019 15:28
URI: http://theses.gla.ac.uk/id/eprint/74895

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