Premium
Appropriateness of culinary preparations of potato ( Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties
Author(s) -
Seefeldt Helene F,
Tønning Erik,
Wiking Lars,
Thybo Anette K
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4200
Subject(s) - food science , starch , mathematics , solanum tuberosum , mouthfeel , sensory analysis , dry matter , horticulture , chemistry , botany , biology , raw material , organic chemistry
Abstract BACKGROUND: Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven‐frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references. RESULTS: The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23–25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven‐fried potatoes. CONCLUSION: This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer‐labelling appropriateness of potatoes. Copyright © 2010 Society of Chemical Industry