The authors thank Ms. Nancy Powers for her suggestions in conducting sensory evaluation. and Dr. B. Dean and Dr. W. Iritani for their advice and assistance in selecting potatoes.
Textural and Rheological Properties of Cooked Potatoes
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1470–1474, September 1983
How to Cite
LEUNG, H. K., BARRON, F. H. and DAVIS, D. C. (1983), Textural and Rheological Properties of Cooked Potatoes. Journal of Food Science, 48: 1470–1474. doi: 10.1111/j.1365-2621.1983.tb03519.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/28/83; revised 5/6/83; accepted 5/13/83
Cooked potato samples of different cultivars and specific gravities were analyzed for textural and rheological properties by sensory evaluation, texture profile analysis (TPA) and stress relaxation tests. Mealiness was correlated with the product of cohesiveness and adhesiveness, but not with other TPA parameters. Stress relaxation tests of cooked potatoes yielded a Maxwell model consisting of two viscous and three elastic elements. One of the elastic moduli was correlated with mealiness. Hardness by sensory evaluation correlated well with hardness and fracturability by TPA, and with the three elastic moduli in the relaxation model.