Subjective and objective assessments of the degree of cooking of potatoes heated by different methods
- 1 February 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (1) , 1-8
- https://doi.org/10.1111/j.1365-2621.1980.tb00913.x
Abstract
Summary: Standard potato slices were heated for various periods of time by three different methods: boiling water, steam under pressure, and a microwave oven. After heating, the internal temperature was measured together with textural characteristics to assess the degree of cooking, using both a taste panel and an Instron 1140 machine.It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture load and rupture energy. It was also found that the degree of cooking of a potato does not depend solely on the internal temperature reached, but is also dependent on the heating method and particularly on the rate of heating.Keywords
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