Potatoes sensory properties

Canet, W., Alvarez, M. D., Fernandez, C., Tortosa, M. E. (2005b). The effect of sample temperature on instrumental and sensory properties of mashed potato products. Int. J. Food Sci. Technol.,40,481-493. 

Tortillas prepared from mixtures of com with wheat, broadbean, rice, chickpea, and/or potato were studied. These mixes resulted in tortillas of very similar mechanical and sensory properties as those prepared from corn alone. However, the contents of protein and available lysine were in many cases higher (see Table XIII). Such mixtures provide an efficient way to improve the quantity and quality of protein in tortillas. 

Methionol derivatives. Methionol, 3-(methylthio)-l-propanol, a well known S-compound in white and red wines was first identified by Muller et al. (77). The biosynthesis of methionol starts from methionine following the Ehrlich-mechanism 18). The sensory properties of methionol are descibed as raw potatoes (77). Not only methionol, but also succinic acid is a normal by-product of alcoholic fermentation. Our studies on volatile compounds in Scheurebe wines revealed for the first time the presence of succinic acid ethyl methionyl ester (5). This compound is characterized... 

The sensory properties of fried foods are evaluated either immediately after frying, e.g., French fries, chicken, fish, or after storage, e.g., potato chips and other snack... 

The use of FIP on cereals improves their cooking characteristics and reduces allergenicity potential, induces the formation of soy gels, modifies com hydration and the sensorial properties of rice, sponges, cookies and rice liquor decontaminates rice products and spaghetti (Tauscher, 1995). Treatment with HP increases the digestibility of amylase when using the minimum thermal treatment. This was observed in studies made with potato, com and wheat starches (Farr, 1990). 

Troncoso, E., Pedreschi, R, and Zuniga, R. N. (2009). Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT—Food Science and Technology, 42(1), 187-195. 

The sweet potato is also an important starch source in China, Vietnam, Korea and Taiwan, and the Philippines (Collado et al, 1999 Marter and Timmins, 1992). Although sweet potato may contribute essential nutrients, it is usually consumed for its sensory properties, as a substitute or supplement to corn, rice, or wheat or as the main ingredient of traditional, but infrequently consumed dishes in many developing countries (Shewry, 2003 Van Den and del Rosario, 1984). 

Murray KE, Shipton J, Whitfield FB (1970) 2-Methoxypyrazines and the flavour of green peas (Pisum sativum). Chem Ind (Lond) 4 July 1970 897-898 Noble AC (1988) Analysis of wine sensory properties. In Linskens HF, Jackson JF (eds) Wine analysis. Springer, Berlin Heidelberg New York, pp 9-28 Nursten HE, Sheen MR (1974) Volatile flavour components of cooked potato. J Sci Food Agric 25 643-663... 

Truong, V. D., Walter, W. M., Bett, K. L. (1998). Textural properties and sensory quality of processed sweet potatoes as affected by low temperature blanching. J. FoodScL, 63, 739-743. 

Prediction of the sensory texture properties of cooked potatoes, based on raw potato analysis, is of major importance to the food industry. The sensory texture quality of potatoes has been predicted using T2 LR NMR. Correlation of the T2 LR NMR data with the chemical composition of potatoes has also been performed using chemometrics. Differentiation between potato varieties and determination of dry matter content has also been done using Ti and T2 LR NMR. 

Maga, J.A. Sizer, C.E. Influence of water hardness on the sensory and physical properties of extruded potato flakes. Lebensm. Wiss. -u. Technol. 1979, 12, 17-18. 

---