Abstract
Texture and their correlations to mouthfeel of cooked and mashed potatoes were studied by the multi-biting test.
Correlation between the texture and mouthfeel of cooked potato could be investigated efficiently by the parameters of multi-biting test and the “multi-point mensuration” multi-biting method.
Same correlation between the texture and mouthfeel of mashed potato which is difficult to estimate the texture by usual instrumental measurements could also be inquired by the multibiting test.
Considerable texture differences of cooked and mashed potatoes due to the kind or a region of potatoes were observed by this method.
