Texture Profile Analysis Applied to Cooked Potato

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Texture Profile Analysis Applied to Cooked Potato

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Texture Profile Analysis Applied to Cooked Potato

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GA525%2F96%2F1398" target="_blank" >GA525/96/1398: Textura bramborových hlíz v průběhu zpracování</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

1999

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

17

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

121-126

Kód UT WoS článku

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EID výsledku v databázi Scopus

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