Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato
Article first published online: 30 JAN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 4, pages 943–951, April 2014
How to Cite
Iborra-Bernad, C., García-Segovia, P. and Martínez-Monzó, J. (2014), Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato. International Journal of Food Science & Technology, 49: 943–951. doi: 10.1111/ijfs.12385
- Issue published online: 14 MAR 2014
- Article first published online: 30 JAN 2014
- Manuscript Accepted: 16 SEP 2013
- Manuscript Received: 13 MAY 2013
Figure S1. Means and 95% Fisher LSD intervals of the textural parameters from Textural Profile Analysis obtained from purple flesh potato cooked with different treatments (cook-vide (CV) and sous-vide (SV)) in different conditions (temperature-time).
Figure S2. Response surface plot of the effects of time and temperature on cooked purple flesh potato by sous-vide (A) and by cook-vide (B). To obtain a hardness of 36 N conditions for SV were (+a) 40 min-84 °C; (+b) 20 min-88 °C; and for CV were (+a) 40 min-83 °C and (+b) 20 min-89 °C. (+c) Samples observed by microscope (30 min – 90 °C).
Figure S3. Cryo-scanning electron micrographs of purple flesh potato [magnification: ×200 (1), x750 (2) and 1500 (3)]. (a) raw material; (b) sous-vide cooked samples (30 min – 90 °C); (c) cook-vide-vide cooked samples (30 min – 90 °C).
Table S1. Second-order design matrix used to evaluate the effects of temperature (T) and time (t) on the texture and color of purple flesh potato.
Table S2. Determination coefficients and lack of fit of models obtained from texture parameters (TPA) of purple flesh potato cooked with different treatments.
Table S3. Estimated regression coefficients of the fitted second-order polynomial for hardness (N) for cooked purple flesh potato by sous-vide treatment depending on temperature (1) and time (2) conditions.
Table S4. Estimated regression coefficients of the fitted second-order polynomial for hardness (N) for cooked purple flesh potato applying cook-vide treatments depending on temperature (1) and time (2) conditions.
Table S5. Experimental and predicted values for hardness for cooked purple flesh potato from different conditions for cook-vide and sous-vide.
Table S6. CIE L*a*b* color coordinates for cooked purple flesh potato applying sous-vide (SV) treatments.
Table S7. CIE L*a*b* color coordinates for cooked purple flesh potato applying cook-vide (CV) treatments.
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.