Evaluation of potato texture by taste and by appearance

Davies, H. T.; Dixon, N. C.

doi:10.1007/bf02852491

Cited by 10 publications

(7 citation statements)

References 3 publications

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“…Davies & Dixon (1976) evaluated the texture of nine potato cultivars during four months of storage. Changes in texture with respect to the evaluated descriptors were most pronounced comparing the results of the sensory evaluations in December and February.…”

Section: The Descriptors Firm (M) In Particular and Also Breakable (Amentioning

confidence: 99%

Sensory evaluation of the texture of steam-cooked table potatoes

Marle¹,

Vries²,

Wilkinson³

et al. 1997

Potato Res

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The texture of steam-cooked potatoes from ten cultivars was sensory evaluated after two, four and nine months storage for three consecutive years. The sensory data were analyzed using Principal Component Analysis (PCA) and regression analysis. PCA revealed that the first two principal components explained 95% or more of the variance between the data. The first principal component was dominated by the descriptors meal.v (M)/crumbly (A/M) on the positive side and the descriptors waxy (A/M) on the negative side. The descriptor firm (M) had a high positive loading on the second principle component. Regression analysis showed that cultivar effects dominated storage effects. Based on these data. a proposal is made to divide the ten cultivars in four groups which differ for the descriptors mealy (M)/erumbly (A/M), waxy (A/M) andfirm (M).During storage, potato texture became more waxy (A/M) and sticky (A/M) with respect to both appearance and mouthfeel. Other changes in texture as a result of storage were strongly cultivar dependent.

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Section: The Descriptors Firm (M) In Particular and Also Breakable (Amentioning

confidence: 99%

Sensory evaluation of the texture of steam-cooked table potatoes

Marle¹,

Vries²,

Wilkinson³

et al. 1997

Potato Res

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“…There is much evidence in the literature that differences in composition of potato cultivars, maturity, specific gravity, starch content or percent dry matter and mode of cooking affect the textural properties of the cooked potato tubers. Potato texture is usually evaluated by a sensory panel (Davis and Dixon 1976;Collison et al 1980) and by instrumental methods (DeMan 1969;Hughes et al 1975;Leung er al. 1983).…”

Section: Introductionmentioning

confidence: 99%

TEXTURAL PROPERTIES OF COOKED TROPICAL YAM (DIOSCOREA SPP

Onayemi

Babalola

Badanga

1987

Journal of Texture Studies

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Three yam species, white yam (Dioscorea rotundata), yellow yam (D. cayenensis) and water yam (D. alata), were evaluated for textural characteristics. Differences in the texture of the yam varied with species, section of the yam used and the length of storage following harvest. Differences in texture were related to changes in the starch granules upon cooking. Compressive strength of the cooked disks correlates with the umount of starch released during cooking. The modijied sensory texture projile analysis, however, is more descriptive of the textural characteristics of the cooked yarns and emphasises those attributes which can be measured objectively. Freshly harvested yams had lower intensity ratings for the main textural attributes than stored yams. The possibility of using some yam vurieties and sections o j them as products with special textural qualities is suggested.

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“…Texture of cooked potatoes is usually evaluated using sensory panel (Davis and Dixon, 1976;Collison et al, 1980;Ridley et al, 1981;True and Work, 1981). Attempts have been made to develop objective methods for measuring potato texture, especially mealiness.…”

Section: Introductionmentioning

confidence: 99%

Textural and Rheological Properties of Cooked Potatoes

Leung

Barron

Davis

1983

Journal of Food Science

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Cooked potato samples of different cultivars and specific gravities were analyzed for textural and rheological properties by sensory evaluation, texture profile analysis (TPA) and stress relaxation tests. Mealiness was correlated with the product of cohesiveness and adhesiveness, but not with other TPA parameters. Stress relaxation tests of cooked potatoes yielded a Maxwell model consisting of two viscous and three elastic elements. One of the elastic moduli was correlated with mealiness. Hardness by sensory evaluation correlated well with hardness and fracturability by TPA, and with the three elastic moduli in the relaxation model.

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Evaluation of potato texture by taste and by appearance

Cited by 10 publications

References 3 publications

Sensory evaluation of the texture of steam-cooked table potatoes

Sensory evaluation of the texture of steam-cooked table potatoes

TEXTURAL PROPERTIES OF COOKED TROPICAL YAM (DIOSCOREA SPP

Textural and Rheological Properties of Cooked Potatoes

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