Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Potato Samples
2.2. Sample Preparation
2.2.1. Boiled
2.2.2. Mashed
2.2.3. Baked
2.2.4. Fried
2.2.5. Air Fried
2.3. Sensory Evaluation
2.3.1. High Identity Traits
2.3.2. Degree of Difference
2.4. Data Analysis
3. Results
3.1. High Identity Traits
3.2. Degree of Difference
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Boiled | Baked | Fried | Mashed | Air Fried | |
---|---|---|---|---|---|
Red | 19 min | 50 min | 5 1/2 min | 19 min | 32 min |
Russet Burbank | 13 min | 45 min | 6 min | 13 min | 30 min |
Russet Norkotah | 15 min | 45 min | 6 1/2 min | 15 min | 30 min |
Gold | 21 min | 50 min | 6 min | 21 min | 32 min |
Petite White | 23 min | 35 min | 5 1/2 min | 23 min | 32 min |
High Identity Trait | Definition | |
---|---|---|
Aroma | Heated Oil | The aromatics associated with oil that has been heated. |
Metallic | An aromatic associated with tin cans or aluminum foil. | |
Musty-Earthy | The musty aromatics associated with raw potatoes, decaying vegetation, and damp soil. | |
Potato | The starchy and slightly metallic cooked vegetable characteristic associated with the meat of the potato. | |
Toasted | A moderately brown, baked impression. | |
Flavor | Bitter | A fundamental taste sensation that is characterized as being acrid, sharp, or pungent. May include a lingering flat taste over the back of the tongue. |
Cardboard | The aromatic associated with cardboard or paper packaging. | |
Earthy | An aromatic that has a damp, earthy character similar to fresh mushrooms or raw potato. | |
Earthy-Dirty | Dry, dirt-like aromatic associated with dry soil. | |
Heated Oil | The aromatics associated with oil that has been heated. | |
Metallic | An aromatic and mouth feel associated with tin cans or aluminum foil. | |
Musty-Earthy | The musty aromatics associated with raw potatoes, decaying vegetation, and damp soil. | |
Potato | The starchy and slightly metallic cooked vegetable characteristic associated with the meat of the potato. | |
Raw Potato | The starchy, raw vegetable-like character associated with peeled, sliced, uncooked potatoes. May include slight green or unripened notes. | |
Starchy | The aromatics associated with starch and starch-based vegetables such as corn, potatoes, and legumes. | |
Toasted | A moderately brown, baked impression. | |
Texture | Creamy | The rich, smooth, full feeling in the mouth which may be thick and slick. |
Crunchy | The force and noise with which the sample breaks, cracks, or ruptures. | |
Firm | Requiring a moderate amount of force to bite completely through the sample. | |
Gummy | A sticky, gluey impression perceived in product during mastication. | |
Mealy | The perception of fine, soft, somewhat rounded smooth particles very evenly distributed within the product itself. | |
Soft | The lack of resistance to the teeth when biting down on the product. | |
Starchy | Degree to which the sample mixes with saliva to form a starchy, pasty slurry that coats mouth surfaces after swallowing. | |
Watery | The perceived amount of moisture in the product when placed in the mouth. |
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Ciccone, M.; Chambers, D.; Chambers IV, E.; Talavera, M. Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes. Foods 2020, 9, 451. https://doi.org/10.3390/foods9040451
Ciccone M, Chambers D, Chambers IV E, Talavera M. Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes. Foods. 2020; 9(4):451. https://doi.org/10.3390/foods9040451
Chicago/Turabian StyleCiccone, Melissa, Delores Chambers, Edgar Chambers IV, and Martin Talavera. 2020. "Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes" Foods 9, no. 4: 451. https://doi.org/10.3390/foods9040451
APA StyleCiccone, M., Chambers, D., Chambers IV, E., & Talavera, M. (2020). Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes. Foods, 9(4), 451. https://doi.org/10.3390/foods9040451