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SENSORY COMPARISON OF FOUR POTATO VARIETIES BAKED CONVENTIONALLY AND BY MICROWAVES
Author(s) -
MAGA J. A.,
TWOMEY J. A.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01542.x
Subject(s) - flavor , aroma , odor , food science , mathematics , sensory system , sensory analysis , statistics , chemistry , biology , organic chemistry , neuroscience
A trained 20‐member panel was asked to rank the eight potatoes (one of each variety baked conventionally and one of each baked by microwave) from best to worst on the basis of external appearance, internal appearance, aroma and flavor. Different potatoes were randomly presented for each sensory property evaluated with each evaluation being repeated three times. Statistical evaluation of the pooled data revealed that an experimental variety (WC‐230–14) was significantly superior in external appearance, odor and flavor for both baking procedures. Among the other varieties, conventionally baked potatoes ranked ahead of the corresponding microwaved potato.