*Florida Agricultural Experiment Station Journal Series No. 3968. Data taken from Schmidt, T. R., M. S. A. Thesis, University of Florida, Gainesville, Florida, U. S. A., 1971.
TEXTURAL AND ELASTIC PROPERTIES OF IRISH POTATOES: I. Textural Properties*
Article first published online: 30 JAN 2007
Journal of Texture Studies
Volume 2, Issue 4, pages 460–474, December 1971
How to Cite
SCHMIDT, T. R. and AHMED, E. M. (1971), TEXTURAL AND ELASTIC PROPERTIES OF IRISH POTATOES: I. Textural Properties. Journal of Texture Studies, 2: 460–474. doi: 10.1111/j.1745-4603.1971.tb00594.x
- Issue published online: 30 JAN 2007
- Article first published online: 30 JAN 2007
- Received 3 June, 1971; in final form 12 July, 1971
Steam-peeled unprocessed potatoes showed the least hardness, gumminess, and resistance to shear or to compression forces in comparison to those peeled by lye or by abrasion. Fracturability values were greater than hardness values for the unprocessed potatoes, while the reverse was true for processed potatoes. Processed lye-peeled potatoes showed the greatest amount of cohesiveness and gumminess, and required the largest forces to shear or compress. The peeling method had no observed effect on adhesiveness values of processed potatoes. Texture profile parameters as well as resistance to shear or compression forces, and sensory hardness ratings increased during storage of processed potatoes. Steam and lye-peeled potatoes were more preferred organoleptically than abrasion-peeled potatoes.