Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria
BACKGROUND: The aim of this work was to study the influence of steam cooking on pectin methylesterase (PME) and endogenous alpha- and beta-amylase activities in different tissues (cortex and pith) of raw and heat-treated potatoes cv. Agria. Three different cooking temperatures were chosen (55, 70 and 85 degrees C). For each cooking trial, time-temperature profiles were recorded and the degree of c