Farbveränderungen von Kartoffeln beim Garen Vergleich sensorischer Urteile mit instrumentell gemessenen Werten

Elvira D. Baier; Horst Pichert

doi:10.1007/BF01042049

Farbveränderungen von Kartoffeln beim Garen Vergleich sensorischer Urteile mit instrumentell gemessenen Werten

Translated title of the contribution: Colour changes when cooking potatoes A comparison of sensorially obtained results with those obtained by instrumental measurements

Elvira D. Baier
, Horst Pichert

Chair of Humanbiology

Research output: Contribution to journal › Article › peer-review

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	https://doi.org/10.1007/BF01042049
State	Published - Sep 1987

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title = "Farbver{\"a}nderungen von Kartoffeln beim Garen Vergleich sensorischer Urteile mit instrumentell gemessenen Werten",

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.",

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N2 - 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.

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Farbveränderungen von Kartoffeln beim Garen Vergleich sensorischer Urteile mit instrumentell gemessenen Werten

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