品質が異なるじゃがいもの断熱調理鍋による加熱変化

抄録

Heat induced properties of whole fresh potatoes with skin cooked in Thermal Cooking Pot (T. C. POT) was compared with that cooked in ordinary pot (POT).
The cohesiveness, gelatinization, SEM and sensory evaluation results of fresh potatoes cooked in T. C. POT were comparable with those of fresh potatoes cooked in POT.
After fresh potatoes were stored at 4°C for 2,4,6 and 8 months, the properties of those cooked in T. C. POT were compared with those cooked in POT.
The weight loss was 98.15% for the 4 months and 78.90% for the 8 months stored potatoes, and the water volume was 79.52% and 69.70%, respectively.
The hardness and cohesiveness of cooked potatoes stored for 4 months were higher than those of cooked fresh potatoes (p<0.01), and cell membrane of the former was thinner. The hardness of stored potatoes cooked in T. C. POT was higher than that cooked in POT.
The cell membrane of potatoes stored for 8 months and cooked in T. C. POT were loose compared with those cooked in POT.