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Subjective and objective assessments of the degree of cooking of potatoes heated by different methods
Author(s) -
COLLISON R.,
JOHNSON K.,
OKIKIOLU OLUFOLAKIME O.,
WEST ANN
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00913.x
Subject(s) - degree (music) , cooking methods , taste , boiling , boiling point , materials science , food science , microwave oven , composite material , environmental science , chemistry , pulp and paper industry , microwave , acoustics , computer science , engineering , physics , organic chemistry , telecommunications
Summary Standard potato slices were heated for various periods of time by three different methods: boiling water, steam under pressure, and a microwave oven. After heating, the internal temperature was measured together with textural characteristics to assess the degree of cooking, using both a taste panel and an Instron 1140 machine. It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture load and rupture energy. It was also found that the degree of cooking of a potato does not depend solely on the internal temperature reached, but is also dependent on the heating method and particularly on the rate of heating.