Sensory Comparison of Four Potato Varieties Baked Conventionally and by Microwaves

Abstract

time period, one potato from each variety and baking method was randomly arranged for presentation to the sensory panel. A trained 20-member panel was asked to rank the eight potatoes (one A 20-member sensory panel composed of 14 women and 6 men ages of each variety baked conventionally and one of each baked by micro-20-35 who had previously taken a 16-wk college-level course in the wave) from best to worst on the basis of external appearance, internal sensory evaluation of food was used. For each sensory property evaluappearance, aroma and flavor. Different potatoes were randomly presented for each sensory property evaluated with each evaluation being ated, 8 potatoes, coded with 3-number random digets, which represented each of the 4 potato varieties baked by the 2 methods were repeated three times. Statistical evaluation of the pooled data revealed that an experimental variety was significantly superior in randomly presented and the panel asked to rank the 8 potatoes from external appearance, odor and flavor for both baking procedures. the most acceptable to the least acceptable. All evaluations were done 5Among the other varieties, conventionally baked potatoes ranked ahead min after their respective baking times which were arranged to be comof the corresponding microwaved potato. pleted at the same time. Each sensory property was judged separately, used a new set of potatoes, and was repeated 3 times.

Potato Flavor

“…Microwave-baked potatoes have lower levels of volatiles than oven-baked or boiled potatoes, probably due to evaporative cooling at the tuber surface and the loss of volatile compounds through co-distillation as water evaporates. Consequently, they tend to be more bland than boiled or baked potatoes, and they receive lower ratings in sensory analyses (Brittin and Trevino 1980;Maga and Twomey 1977).…”

Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking

“…There are no papers published concerned with the compounds responsible for the aroma of microwave‐baked potatoes, all the reports being sensory studies. Using a trained panel and studying different cultivars of potato baked both conventionally and in a microwave oven,14 it was shown that conventionally baked potatoes were significantly preferred and that there were statistically significant differences among cultivars baked by the two methods. A separate study comparing conventionally and microwave‐baked potatoes showed that a trained panel ranked the microwave‐baked tubers lower (less mild flavour and stronger off‐flavour), while a consumer panel showed no significant differences for preference or acceptability 15…”