Texture Profile Analysis Applied to Cooked Potato

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60109807%3A_____%2F99%3A8P012114" target="_blank" >RIV/60109807:_____/99:8P012114 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Texture Profile Analysis Applied to Cooked Potato
Original language description
Potato specimens were cooked in vacuumised plastic bags at 95°C for cooking intervals of 20-40 min. The texture of the specimens was tested using TPA. Each specimen of potato was subjected to two bites. The springiness was found as a measure of potato consistency. It was found that at the same conditions the potato consistency can also be expressed by modulus of elasticity. The hardness and the fracturability decreased similarly like the modulus of elasticity, but they are difficult to serve as measuresof potato consistency. Similar conclusions were also made for the parameters based on the hardness and fracturability.
Czech name
Texture Profile Analysis Applied to Cooked Potato
Czech description
Potato specimens were cooked in vacuumised plastic bags at 95°C for cooking intervals of 20-40 min. The texture of the specimens was tested using TPA. Each specimen of potato was subjected to two bites. The springiness was found as a measure of potato consistency. It was found that at the same conditions the potato consistency can also be expressed by modulus of elasticity. The hardness and the fracturability decreased similarly like the modulus of elasticity, but they are difficult to serve as measuresof potato consistency. Similar conclusions were also made for the parameters based on the hardness and fracturability.

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/GA525%2F96%2F1398" target="_blank" >GA525/96/1398: The texture of potato tubers during processing</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
1999
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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