Texture of canned potatoes: Use of new objective methods to separate the attributes of mouthfeel and breakdown

Woodman, John S.; Warren, Donald S.

doi:10.1002/jsfa.2740230904

Cited by 18 publications

(8 citation statements)

References 14 publications

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“…This is in accordance with our previous report on instrumental and sensory evaluation of textural properties of sweetpotato puree texturized with cellulose gelling agents (Truong and Walter 1994). Woodman and Warren (1972) et af. (1983) found a high correlation between TPA hardness or fracturability with sensory firmness, but not with mealiness scores of boiled potatoes (Leung et al 1983).…”

Section: Rotated Factor Loadings Of the Sensory Texture Notessupporting

confidence: 94%

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Trương

Hamann

Walter

1997

Journal of Texture Studies

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This study compared two instrumental methods, namely uniaxial compression and texture profile analysis (TPA), with sensory evaluation in describing the textural properties of cooked sweetpotatoes. The steamed cooked samples (1.35 × 2.2 cm cylinder) of four cultivars and six selections were subjected to a trained texture profile panel for sensory ratings and the two instrumental methods for determination of the mechanical properties. Factor analysis indicated that the 15 sensory variables were grouped into 3 main factors, namely moistness‐firmness (factor 1), particles (factor 2), and fiber (factor 3). Among the instrumental parameters, shear stress of compression and fracturability, hardness, and gumminess of TPA correlated highly (R = 0.73–0.95) with both the mouthfeel and mechanical‐type sensory notes. These parameters of the two instrumental methods were linearly related (R2≥ 0.95) and could be converted from one to another with a high degree of reliability. Regression equations based on shear stress significantly explained (R2= 0.71–0.91) eight of the sensory notes. These instrumental parameters can be good predictors of cooked sweetpotato texture.

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Section: Rotated Factor Loadings Of the Sensory Texture Notessupporting

confidence: 94%

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Trương

Hamann

Walter

1997

Journal of Texture Studies

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“…Cohesiveness was negatively correlated with hardness scores by sensory evaluation, meaning that softer cooked potatoes were more cohesive. A previous study of canned potato texture by Woodman and Warren (1972) showed that mealiness was correlated with extrusive force (r = 0.61). However, TPA hardness or fracturability was not significantly correlated with mealiness in the present study.…”

Section: Correlationsmentioning

confidence: 93%

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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“…Most of the investigations on sensory texture analysis of cooked potatoes encompasses one sensory attribute e.g. mouthfeel (Woodman and Warren 1972) to a few sensory attributes e.g. mealiness and hardness (Leung et al 1983).…”

Section: Introductionmentioning

confidence: 99%

Development of a Sensory Texture Profile of Cooked Potatoes by Multivariate Data Analysis

Thybo¹,

Martens

1998

Journal of Texture Studies

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A sensory texture profile of cooked potatoes (Solanum tuberosum) was developed through two training periods in 1995 and 1997. Training time necessary to obtain a reliable sensory panel in assessing texture attributes was studied by the use of univariate and multivariate data analysis. The panel was interviewed and introduced to the Texture Profile Method. A list of texture attributes, ranging from non oral terms to terms evaluated after the first bite and the following mastications, was developed resulting in 14 texture attributes, Analysis of variance (ANOVA), discriminant partial least squares regression (DPLSR) and principal component analysis (PCA) was used to reduce the texture profile to 8 reliable sensory attributes covering the geometrical (reflection, mealiness, graininess), mechanical (firmness, hardness, springiness chewiness) and moistness characteristics. These variables explained 89% and 86% of the total variance in 1995 and 1997, respectively. Relevant criteria for studying panel performance are discussed. Training for more than one day did not significantly improve panel performance. Geometrical attributes as well as moistness were found easier to evaluate than the mechanical attributes.

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Texture of canned potatoes: Use of new objective methods to separate the attributes of mouthfeel and breakdown

Cited by 18 publications

References 14 publications

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Textural and Rheological Properties of Cooked Potatoes

Development of a Sensory Texture Profile of Cooked Potatoes by Multivariate Data Analysis

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