Abstract
The purpose of this study is determine the effects of added seasonings (1%) on the texture and vitamin C content of potato (May Queen) under vacuum cooking conditions. We applied the two cooking methods (boiling and vacuum cooking) and added three seasonings (water, 1% salt, and 1% sugar) to the prepared potato samples. We then analysed the texture with EZ Test (Shimadzu, Ltd.), and measured the vitamin C content using the “postcolumn derivatization” method. The hardness of potatoes seasoned with salt was greater than that of potatoes seasoned with sugar under vacuum cooking conditions (p<0.05). Following the addition of salt, the adhesiveness of vacuum-cooked potatoes significantly increased compared to that of boiled potatoes (p<0.01). By 40 min of cooking, vacuum-cooked potatoes had significantly higher levels of vitamin C than boiled potatoes under all three seasoning conditions (p<0.05). These results imply that at 40 min, vacuum-cooked potatoes retained most of the original vitamin C potency, irrespective of the seasoning added, and that potatoes seasoned with 1% salt were harder than potatoes seasoned with 1% sugar under vacuum cooking conditions.
