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THE DIFFUSION OF SALT INTO POTATOES DURING BOILING AND CONSUMER PREFERENCES FOR VARIOUS FINAL SALT CONCENTRATIONS
Author(s) -
BENNETT RODERICK,
HAMILTON MORAG
Publication year - 1981
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1981.tb00400.x
Subject(s) - salt (chemistry) , boiling , food science , diffusion , chemistry , salt solution , mashing , taste , salt water , environmental science , environmental engineering , organic chemistry , thermodynamics , physics
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.