Lg. Thygesen et al., Prediction of sensory texture quality of boiled potatoes from low-field H-1 NMR of raw potatoes. The role of chemical constituents, LEBENSM-WIS, 34(7), 2001, pp. 469-477
Citations number
24
Categorie Soggetti
Food Science/Nutrition
Journal title
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Texture is a sensory attribute of uppermost importance,fbr the preference o
f potatoes. In an earlier study, it was shown that sensors, texture attribu
tes of boiled potatoes could be predicted. to some extent, by partial least
squares regression of relaxation curves obtained from raw potato samples u
sing pulsed low-field H-1 NMR. The aim of the present study was to understa
nd the chemical background for the low-field NMR prediction of the sensory
texture attributes of potatoes. Correlations between low-field NMR relaxati
on curves, sensory texture attributes and chemical constituents are present
ed. It is, found that prediction of sensory texture quality of boiled potat
oes from relaxation curves of raw potatoes is possible mainly because the N
MR relaxation curves contain information on water content, which is inverse
ly correlated to starch content. However, low field NMR seems to offer addi
tional information, which is not included in the chemical variables like st
arch content. Apparently, adhesiveness and springiness are slightly better
described by loin-field NMR than by chemical descriptors. This indicates th
at low-field NMR is able to probe certain mouth-feel variables due to its s
ensitivity to the state of moisture in the sample, a parameter it is not po
ssible to measure by any other instrumental technique.