Premium
Textural and Rheological Properties of Cooked Potatoes
Author(s) -
LEUNG H. K.,
BARRON F. H.,
DAVIS D. C.
Publication year - 1983
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.1365-2621.1983.tb03519.x
Subject(s) - rheology , texture (cosmology) , stress relaxation , relaxation (psychology) , elastic modulus , food science , materials science , composite material , mathematics , chemistry , computer science , psychology , social psychology , creep , image (mathematics) , artificial intelligence
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.