ABSTRACTFour potato cultivars from 1984 and 1985 growing seasons were studied. Specific gravity did not correlate with potato size or shear strength, nor could it be used to predict sensory mealiness scores. Shear strength measures of the cooked potatoes showed that the Russet Burbank had a particularly strong structure at low deformations. Starches from the two more mealy cultivars, Russet Burbank and Norchip, had slightly lower gelatinization temperatures than those from the two waxy cultivars, Pontiac and LaSoda. Gelatinization temperatures were higher in potato juices than in water. Starches from the two mealy cultivars gave swelling powers between those of the two waxy cultivars, but yielded higher solubles. Pontiac potato starch exhibited anomalous behavior in its resistance to swelling and in development of viscosity in the amylograph.
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