EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES
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.The papers published in the journal are licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.
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