Agricultura (Jul 2014)

EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES

  • A. M. Serban,
  • Mariana Trifan,
  • Oana Viorela Nistor,
  • Doina Georgeta Andronoiu,
  • G. D. Mocanu,
  • Elisabeta Botez

DOI
https://doi.org/10.15835/arspa.v89i1-2.10230
Journal volume & issue
Vol. 89, no. 1-2

Abstract

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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.