EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES

A. M. Serban, Mariana Trifan, Oana Viorela Nistor, Doina Georgeta Andronoiu, G. D. Mocanu, Elisabeta Botez

Abstract


The objective of this study was to investigate the thermal processing of potatoes in water, by determining the physico-chemical, sensory and textural characteristics of potatoes. The study took into account losses determined by the heat treatment of fresh and frozen potatoes in clear water, salt water (2% salt) and water with rosemary (0.5% rosemary). The boiling process was done for 12 samples at 150oC and 180°C. Sensory analysis was performed on a target group of 30 panelists. Instrumental analysis aimed to characterize the samples in terms of texture, taking into account five parameters: hardness, cohesiveness, fracturability, springiness and chewiness.

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DOI: http://dx.doi.org/10.15835/arspa.v89i1-2.10230



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