EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES
The objective of this study was to investigate the thermal processing of potatoes in water, by determining the physico-chemical, sensory and textural characteristics of potatoes. The study took into account losses determined by the heat treatment of fresh and frozen potatoes in clear water, salt wat...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2014-07-01
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| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/10230 |
| _version_ | 1818696062719754240 |
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| author | A. M. Serban Mariana Trifan Oana Viorela Nistor Doina Georgeta Andronoiu G. D. Mocanu Elisabeta Botez |
| author_facet | A. M. Serban Mariana Trifan Oana Viorela Nistor Doina Georgeta Andronoiu G. D. Mocanu Elisabeta Botez |
| author_sort | A. M. Serban |
| collection | DOAJ |
| description | The objective of this study was to investigate the thermal processing of potatoes in water, by determining the physico-chemical, sensory and textural characteristics of potatoes. The study took into account losses determined by the heat treatment of fresh and frozen potatoes in clear water, salt water (2% salt) and water with rosemary (0.5% rosemary). The boiling process was done for 12 samples at 150oC and 180°C. Sensory analysis was performed on a target group of 30 panelists. Instrumental analysis aimed to characterize the samples in terms of texture, taking into account five parameters: hardness, cohesiveness, fracturability, springiness and chewiness. |
| first_indexed | 2024-12-17T13:55:24Z |
| format | Article |
| id | doaj.art-f7f7aecb5dae4e2da99c60321679f2e3 |
| institution | Directory Open Access Journal |
| issn | 1221-5317 |
| language | English |
| last_indexed | 2024-12-17T13:55:24Z |
| publishDate | 2014-07-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Agricultura |
| spelling | doaj.art-f7f7aecb5dae4e2da99c60321679f2e32022-12-21T21:45:56ZengAcademicPresAgricultura1221-53172014-07-01891-210.15835/arspa.v89i1-2.102308736EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOESA. M. SerbanMariana TrifanOana Viorela NistorDoina Georgeta AndronoiuG. D. MocanuElisabeta BotezThe objective of this study was to investigate the thermal processing of potatoes in water, by determining the physico-chemical, sensory and textural characteristics of potatoes. The study took into account losses determined by the heat treatment of fresh and frozen potatoes in clear water, salt water (2% salt) and water with rosemary (0.5% rosemary). The boiling process was done for 12 samples at 150oC and 180°C. Sensory analysis was performed on a target group of 30 panelists. Instrumental analysis aimed to characterize the samples in terms of texture, taking into account five parameters: hardness, cohesiveness, fracturability, springiness and chewiness.http://journals.usamvcluj.ro/index.php/agricultura/article/view/10230 |
| spellingShingle | A. M. Serban Mariana Trifan Oana Viorela Nistor Doina Georgeta Andronoiu G. D. Mocanu Elisabeta Botez EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES Agricultura |
| title | EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES |
| title_full | EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES |
| title_fullStr | EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES |
| title_full_unstemmed | EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES |
| title_short | EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES |
| title_sort | effects of boiling on physico chemical properties texture and quality of potatoes |
| url | http://journals.usamvcluj.ro/index.php/agricultura/article/view/10230 |
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