Abstract
Potatoes can turn brown when stewed in a pressure cooker. The higher the pressure, the longer it takes for the potatoes to cook; the more sensitive the type of potato, the more they tend to turn brown. A comparison of the results obtained using a sensory test with those using light intensity values which are obtained by instrumental measurement, showed good conformity. The relationship between sensorially obtained values and physical values can be shown in a regression line. It is thus possible to replace a sensory test with an instrumental method using colour measurements.
| Translated title of the contribution | Colour changes when cooking potatoes A comparison of sensorially obtained results with those obtained by instrumental measurements |
|---|---|
| Original language | German |
| Pages (from-to) | 213-222 |
| Number of pages | 10 |
| Journal | Zeitschrift fur Lebensmittel -Untersuchung und -Forschung |
| Volume | 185 |
| Issue number | 3 |
| DOIs | |
| State | Published - Sep 1987 |