Potato quality evaluation

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. 

Scanlon, M. G., Pritchard, M. K., Adam, L. R. (1999). Quality evaluation of processing potatoes by near infrared reflectance. Journal of the Science of Food and Agriculture, 79(5), 763-771. 

Knowles, N.R., Thornton, R.E. (2000). Potato eultivar yield and postharvest quality evaluations. Washington State Univ. Bulletin, Pullman, WA, US. 

A report by Bressani et al. (3J7), which evaluated the nutritional value of diets based on starchy foods and beans, indicated that for the rat, sweet potato protein was of poor nutritional quality. When methionine was added to all diets to raise sulfur amino acids, sweet potato still required the largest amount of supplementation with bean flour to maintain animal weight (Table II). 

El Sanhoty, R., El-Rahman, A. A., Bogl, K. W. (2004). Quality and safety evaluation of genetically modified potatoes spunta with Cry V gene compositional analysis, determination of some toxins, antinutrients compounds and feeding study in rats. Nahrung, 48, 13-18. 

Texture is a key component of the quality and palatability of potato products. Texture is generally quantified by measuring the resistance of a product to an applied force. A number of different rheological parameters can be used to evaluate a range of tuber characteristics such as firmness, hardness, softness, adhesiveness, fracturability, etc. There is a considerable amount... 

Advanced Analytical Techniques to Evaluate the Quality of Potato and Potato Starch... 

An understanding of physicochemical and structural properties of starch will offer the possibility to control the quality of potato and potato products (e.g. digestibility), and to produce new potato starches with added value. As a result, it is critical to understand and apply advanced analytical techniques to characterize and evaluate the quality of potatoes and potato starch. In this chapter, the advanced analytical techniques to evaluate the quality of potatoes and potato starch are introduced and discussed in detail. 

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