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ACCEPTABILITY OF MICROWAVE AND CONVENTIONALLY BAKED POTATOES
Author(s) -
BRITTIN H. C.,
TREVINO J. E.
Publication year - 1980
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.1365-2621.1980.tb06570.x
Subject(s) - food science , microwave , significant difference , mathematics , chemistry , engineering , statistics , telecommunications
A survey of 200 consumers who purchased fresh potatoes in supermarkets showed that 16% owned microwave ovens and most of these owners usually bake fresh potatoes in microwave ovens. Microwave and conventionally baked Norgold Russet and Viking potatoes grown in West Texas were evaluated by a lo‐member trained sensory panel and by 120 consumers in a supermarket. Microwave baked potatoes had significantly greater percent cooking loss, less cooking time, and lower sensory scores by the trained panel than conventionally baked potatoes. However, the consumers indicated no significant difference in the preference or acceptability of microwave and conventionally baked potatoes. Specific gravity was not significantly related to texture or overall acceptability.