Advances in Food Science and Engineering

Download PDF (550.3 KB) PP. 146 - 154 Pub. Date: December 1, 2018

DOI: /10.22606/afse.2018.24006

• Klara Sjölin^*
  Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden
• Marilyn Rayner
  Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden
• Ingegerd Sjöholm
  Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden
• Jeanette Purhagen
  Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden

Potatoes served in large-scale food service systems are often of poor quality. The current recommendation is to cook the potatoes until the core has reached a temperature of 96°C, but this recommendation is questionable. In this study, three potato varieties have been cooked by using conventional boiling (CB) to temperatures of 94°C and 96°C and steam cooking (SC) to temperatures of 92°C, 94°C and 96°C. The samples were thereafter analyzed by both texture and sensorial analyses. The results were evaluated with Partial Linear Squares Regression (PLSR). The perceived Softness and Cooking Degree from the sensorial analysis agreed with the hardness measured by the texture analyzer. The general impression of the samples showed that an undercooked tuber was preferable to an overcooked tuber, and that a cooking temperature of 96°C mostly resulted in overcooked tubers. The general impression depended on several parameters. Therefore, no optimal cooking temperature could be established.

Potatoes (Solanum tuberosum L.), boiling, steam cooking, sensorial analysis, texture analysis, multivariate analysis, cooking degree

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