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.

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: https://theses.gla.ac.uk/id/eprint/74895