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Premium THE DIFFUSION OF SALT INTO POTATOES DURING BOILING AND CONSUMER PREFERENCES FOR VARIOUS FINAL SALT CONCENTRATIONS
Author(s)
BENNETT RODERICK,
HAMILTON MORAG
Publication year1981
Publication title
journal of consumer studies and home economics
Resource typeJournals
PublisherBlackwell Publishing Ltd
This paper describes an investigation of the diffusion of salt into potatoes, which are boiled in salt water, and the perception by and preferences of the consumer for various final salt concentrations. Potatoes were cooked in boiling salted water and tested by untrained taste panels. It was established that:1 Salt only penetrates the outermost layers of the potato during cooking. 2 Despite this fact the cooked potato is perceived as ‘salted’. 3 Mashing the potatoes gives a final internal salt concentration of about 0.05 M. 4 The internal salt concentration preferred by most people is 0.1–0.15 M.
Subject(s)boiling , chemistry , diffusion , environmental engineering , environmental science , food science , organic chemistry , physics , salt (chemistry) , salt solution , salt water , taste , thermodynamics
Language(s)English
SCImago Journal Rank0.775
H-Index71
eISSN1470-6431
pISSN0309-3891
DOI10.1111/j.1470-6431.1981.tb00400.x

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