Abstract
Potato was used as the test material to compare the degree of deterioration incurred when boiling vacuumcooked dishes as opposed to those prepared by conventional cooking methods, and to assess the effect of different kinds of added seasoning. The increased rupture strength and reduced deterioration resulting from boiling was evident for the vacuum-cooked potatoes, as compared to those cooked by normal methods. With both the normal and vacuum-cooking methods, the more the amount of salt added to the broth, the higher the rupture value. The amount of pectin eluted into the broth peaked with the addition of sugar, a higher value being apparent with the normally-cooked food than with that prepared by vacuum cooking. A texture check revealed that the gaps between tissues were increased by the addition of sugar.
