Uses of the Potato 263 



and seasonal conditions affect quality. In addition to 

 these factors, there are chemical composition, degree of 

 maturity, conditions of storage and methods of prepara- 

 tion for the table, all having an important bearing on 

 quality and food value. 



There are three textures of flesh in the cooked potato 

 as determined by the chemical composition: soggy, 

 waxy and mealy. The soggy potato is usually rather 

 low in starch and relatively high in protein. In potatoes 

 of this type, when the starch grains are heated they swell 

 up, but there are not enough of them to burst the cell- 

 walls in the tuber and give the starchy and mealy condi- 

 tion so often desired. The tuber more easily absorbs 

 water and becomes wet and soggy at the center. The 

 protein also tends to coagulate and make the flesh heavier 

 than it is in the mealy potato. 



In potatoes of a waxj^ textxire, there is a greater propor- 

 tion of starch to protein. The protein serves as a frame- 

 work which prevents the starch from forming flaky masses 

 and holds the potato together better. Such potatoes are 

 desired for salads and for garnishing meat dishes. 



In the mealy potato, the cells are packed with starch 

 grains. These expand with the heat of cooking and tear 

 apart the cell-walls, making the center of the tuber a 

 mass of flaky starch. If the starch content is too high, 

 the tubers will fall to pieces in cooking. The optimum 

 starch content is about 20 per cent of the peeled tuber. 



Potatoes are of the best quality when they have ma- 

 tured fully and have been freshly dug from the soil. At 

 this time the starch has been fully developed. Immature 

 potatoes are usually high in protein, and they frequently 

 contain acids and sugars which affect their flavor. The 

 albuminoids which are frequently found in immature 



