POTATO TEXTURE

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Abstract
The texture of cooked potato is an amalgam of those physical characteristics perceived during preparation and consumption. They may range from a visual assessment of disintegration and flouriness, hardness or crispness, physical work needed to mash, cut, or penetrate with a fork, through to the more subtle sensations of bite, smoothness or graininess sensed in the mouth. Different criteria for the assessment of textural quality will be applied to different cooked potato products, such as boiled, mashed, chipped, roast or baked potatoes, and it is therefore important to understand the underlying physical, compositional and chemical properties of the tuber and how they contribute to the production of textural attributes.

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