Abstract
In order to establish the cooking condition of “Nashi-modoki” (mock-pear), rheological properties, sensory evaluation and microscopic observation of the potato cooked in boiling water or 30% vinegar solution were investigated under various conditions (e. g. cooking time and cut-size of potato).
The results are as follows:
1) When starch granules in potato were gelatinized in boiling water, crispness of potato was lost because of softening of the tissue.
2) By boiling the potato in 30% vinegar solution for 7-10 minutes, the crispness in sensory evaluation was found, and only little changes in cell walls were observed in microscopic examinations.
3) Effects of the cutting size and the boiling time on crispness of potatoes cooked in 30% vinegar solution were investigated. As a result, it was found that the crispness of “Nashi-modoki” was kept at the wider range of boiling time when the potato was cut in the thiner size.
