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Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective

Sjölin, Klara LU ; Rayner, Marilyn LU orcid ; Sjöholm, Ingegerd LU and Purhagen, Jeanette LU orcid (2018) In Advances in Food Science and Engineering 2(4). p.146-146
Abstract
Potatoes served in large-scale food service systems are often of poor quality. The current recommendation is to cook the potatoes until the core has reached a temperature of 96°C, but this recommendation is questionable. In this study, three potato varieties have been cooked by using conventional boiling (CB) to temperatures of 94°C and 96°C and steam cooking (SC) to temperatures of 92°C, 94°C and 96°C. The samples were thereafter analyzed by both texture and sensorial analyses. The results were evaluated with Partial Linear Squares Regression (PLSR). The perceived Softness and Cooking Degree from the sensorial analysis agreed with the hardness measured by the texture analyzer. The general impression of the samples showed that an... (More)
Potatoes served in large-scale food service systems are often of poor quality. The current recommendation is to cook the potatoes until the core has reached a temperature of 96°C, but this recommendation is questionable. In this study, three potato varieties have been cooked by using conventional boiling (CB) to temperatures of 94°C and 96°C and steam cooking (SC) to temperatures of 92°C, 94°C and 96°C. The samples were thereafter analyzed by both texture and sensorial analyses. The results were evaluated with Partial Linear Squares Regression (PLSR). The perceived Softness and Cooking Degree from the sensorial analysis agreed with the hardness measured by the texture analyzer. The general impression of the samples showed that an undercooked tuber was preferable to an overcooked tuber, and that a cooking temperature of 96°C mostly resulted in overcooked tubers. The general impression depended on several parameters. Therefore, no optimal cooking temperature could be established. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Advances in Food Science and Engineering
volume
2
issue
4
pages
146 - 146
publisher
Isaac Scientific Publishing
ISSN
2520-7091
DOI
10.22606/afse.2018.24006
language
English
LU publication?
yes
id
729fd75c-60c1-4bac-948f-4f3a9b0f9636
date added to LUP
2019-04-10 20:18:37
date last changed
2025-04-04 14:29:09
@article{729fd75c-60c1-4bac-948f-4f3a9b0f9636,
  abstract     = {{Potatoes served in large-scale food service systems are often of poor quality. The current recommendation is to cook the potatoes until the core has reached a temperature of 96°C, but this recommendation is questionable. In this study, three potato varieties have been cooked by using conventional boiling (CB) to temperatures of 94°C and 96°C and steam cooking (SC) to temperatures of 92°C, 94°C and 96°C. The samples were thereafter analyzed by both texture and sensorial analyses. The results were evaluated with Partial Linear Squares Regression (PLSR). The perceived Softness and Cooking Degree from the sensorial analysis agreed with the hardness measured by the texture analyzer. The general impression of the samples showed that an undercooked tuber was preferable to an overcooked tuber, and that a cooking temperature of 96°C mostly resulted in overcooked tubers. The general impression depended on several parameters. Therefore, no optimal cooking temperature could be established.}},
  author       = {{Sjölin, Klara and Rayner, Marilyn and Sjöholm, Ingegerd and Purhagen, Jeanette}},
  issn         = {{2520-7091}},
  language     = {{eng}},
  number       = {{4}},
  pages        = {{146--146}},
  publisher    = {{Isaac Scientific Publishing}},
  series       = {{Advances in Food Science and Engineering}},
  title        = {{Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective}},
  url          = {{http://dx.doi.org/10.22606/afse.2018.24006}},
  doi          = {{10.22606/afse.2018.24006}},
  volume       = {{2}},
  year         = {{2018}},
}