Hardness and Sensory Evaluation of Potatoes Heated under Normal Cooking Conditions

Abstract

(Yoshimura Miki) (Akuta Akie) (Yamano Sumiko) (Okuda Nobuko)The Penetration depth of needles into potatoes heated under normal cooking conditions by which the gas supply was regulated to provide high heat, medium heat, and low heat by the control knob on a gas hob, was evaluate. A sensory evaluation of the cooked potatoes was also conducted. Measurements were taken of the heating time and gas consumption needed for the temperature of the water in an aluminium cooking pot (JIS standard) containing potatoes to rise from 20°C to 100°C. Reproducibility of the heating rate, gas consumption and volume of residual water was confirmed. A dispersion analysis and Turkey's examination indicated a significant difference in penetration depth between high-heat cooking (10min. ) and the other conditions. This result was confirmed by the sensory evaluation. We classified the parameters for the sensory evaluation into three categories by the time required for significant difference to become apparent.