Influcence of Cooking Procedures on Structure and Biochemical Changes in Sweet Potato

✍ Scribed by Jean-Claude Valetudie; Daniel J. Gallant; Brigitte Bouchet; Paul Colonna; Martine Champ

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 748 KB
• Volume: 51
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/(sici)1521-379x(199912)51:11/12<389::aid-star389>3.0.co;2-h

✦ Synopsis

one cell to another. Cell walls were less damaged when roots were submitted to a precooking stage before cooking. However, cell walls were drastically damaged by steaming, even when roots were precooked, giving rise to a soggy texture. Physical and biochemical analysis showed a dual behaviour: an increase in cell wall strength could be related to an increase in insoluble cell wall polysaccharides due to cooking, whereas a part of cell wall being solubilised in cooking water.