Cooked potatoes evaluation

Texture has a number of component attributes, and some of them can be assessed by mechanical means. The texture or firmness of cooked potatoes is evaluated by subjecting each sample to a compression test using a universal testing machine equipped with a load cell. Cooked potato cylinders are compressed in a single-cycle compression-decompression test. Uniaxial compression is measured with an Instron machine with a lOON load cell. Measurements are performed on hot potato cylinders (depth 12 mm, height 10 mm) from 15 potatoes immediately after cooking, at a deformation rate of 20 mm/min. Stress and strain at fracture are calculated by the Instron series IX version 7.40 software and means of 15 repetitions are calculated. 

Sensory evaluation of cooked potato quality is based on appearance and mouthfeel scored by trained or untrained evaluators using some form of hedonic scale on which the assessor records the perceived value of the attribute, typically on a nine-point scale, from extreme like to extreme dislike. 

In this communication we describe a novel method to isolate large amounts of CPI and evaluate it, for the first time, in an animal diet. The effects of CPI in diets of newly hatched chicks were compared with control diets, diets containing raw and cooked potatoes, and with a diet containing a potent trypsin-chymotrypsin inhibitor from potato tubers, called Inhibitor II. 

Dao and Friedman (22) also evaluated HPLC and UV methods for measuring chlorogenic acid in commercial and experimental potatoes, potato plant parts, cooked potatoes, and commercial potato products. They report chlorogenic values for many samples. 

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