Abstract
The water diffusivity of white potatoes measured using pulsed-field-gradient nuclear magnetic resonance (PFG-NMR) before and after heating reveals behavior contradictory to its simple starch-water counterpart. When heat-treated, water diffusivity increases in potato tubers, while it decreases in starch-water mixtures. Parallel investigation with polarized light microscopy and scanning electron micrographs seems to show that water migrates from the outer cell during the heating process. Results for unheated and heated edamame and adzuki were consistent with potatoes.
