Abstract
Comparison study was made on the texture of potatoes cooked in 0,1,5 and 15% ethyl alcohol solutions.
Breaking properties of the cooked potatoes were examined under compression at a constant speed, and it was found that when cooked in ethyl alcohol solutions their rupture stress and energy were greater than when cooked in water. It was because moisture and water soluble pectin decreased in the cooked potatoes.
In the cooked soup, it was observed that the amount of dried matter, water soluble substance and absorbance decreased and that ethyl alcohol prevented the cooked potatoes from collapsing.
The sensory evaluation showed that, compared with the potato cooked in 0% ethyl alcohol (i, e., water), the potato cooked in 1% ethyl alcohol was softer, while the potatoes cooked in 5% and 15% ethyl alcohol were harder.
