Simplified texture profile analysis of cooked potatoes

International Journal of Food Properties

Volumn 3, Issue 2, 2000, Pages 193-206

  Blahovec, Jiri ^a   Esmir, Ahmed A S ^b   Valentova, Helena ^b  

^a CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039064758     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942910009524627     Document Type: Article

References (19)

1. Anonymous. 1977. Methods of Assessment for Potatoes and Potato Products. EAPR Pudoc, Wageningen.
2. Blahovec, J., Esmir, A. A. S., and Vacek, J. 1999. Texture Profile Analysis applied to cooked potato. Czech Journal of Food Science. 17: 136-142.
3. Bourne, M. C. 1968. Texture profile of ripening pears. Journal of Food Science. 33: 223-226.
4. Bourne, M. C. 1978. Texture profile analysis. Food Technology. 32: 62-66, 72.
5. Hinkelmann, K., and Kempthorne, O. 1994. Design and Analysis of Experiments. Vol.I. Introduction to Experimental Design. Wiley, New York.
6. Jankowski, T. 1992. Influence of starch retrogradation on the texture of cooked potato tuber. International Journal of Food Science and Technology. 27: 637-642.
7. Jarvis, M. C., and Duncan, H. J. 1992a. The textural analysis of cooked potato. 1. Physical principles of the separate measurement of softness and dryness. Potato Research. 35: 83-91.
8. Jarvis, M. C., and Duncan, H. J. 1992b. The textural analysis of cooked potato. 2. Swelling pressure of starch during gelatinisation. Potato Research. 35: 93-102.
9. Leung, H. K., Barron, F. H., and Davis, D. C. 1983. Textural and rheological properties of cooked potatoes. Journal of Food Science. 48: 1470-1474, 1496.
10. Lugt, C. 1959. Report on the third international meeting on potato quality research held at Zürich-Oerlikon, Switzerland on February 5-th, 6-th and - 7-th, 1959. European Potato Journal. 2: 84-85.
11. Marle, J. T. van, de Vries, R. van de Vuurst, Wilkinson, E. C., and Yuksel, D. 1997. Sensory evaluation of the texture of steam-cooked table potatoes. Potato Research. 40: 79-90.
12. Mittal, G. S. 1994. Thermal softening of potatoes and Carrots. Lebensmittel-Wissenschaft und-Technologie 27: 253-258.
13. Řezníček, R., and Blahovec, J. 1978. Návrh definice texturního profilu ovoce a zeleniny (Proposed definition of the texture profile of fruits and vegetables). Zeměd. Techn. 24: 547-552.
14. Salaman, R. N. 1926. Potato Varieties. Cambridge University Press.
15. Schmidt, T. R., and Ahmed, E. M. 1971. Textural and elastic properties of Irish potatoes. Journal of Texture Studies. 2: 460-474.
16. Thybo, A. K., Martens, H. J., and Lyshede, O. B. 1998. Texture and microstructure of steam cooked, vacuum packed potatoes. Journal of Food Science. 63: 692-695.
17. Truong, V. D., Walter, W. M., and Hamman, D. D. 1997. Relationship between instrumental and sensory parameters of cooked sweetpotato texture. Journal of Texture Studies. 28: 163-185.
18. Unrau, A. M., and Nylund, R. E. 1957. The relation of physical properties and chemical composition to mealiness in potato. American Potato Journal. 34: 245.
19. Vacek, J. 1997. Study of potato sloughing. In: Quality Assessment of Plant Products. Kutzbach, H. D. and Blahovec, J. eds. ISBN 80-213-0339-5. Czech University of Agriculture Prague, p. 29-32.