Abstract
The texture of four reconstituted dehydrated mashed potato products was evaluated subjectively. Freshly mashed potatoes served as a reference. Among textural characteristics such as firmness, smoothness and glueyness it was found that glueyness correlated most strongly with the overall textural quality of the samples. A texturometer consisting of a load cell, a vertically driven plunger and a recorder was used to evaluate objectively firmness and glueyness of the samples by measuring the forces needed to compress a sample and to pull the plunger from the compressed sample. Bulk density of the samples was also determined.
The objective glueyness correlated strongly with both subjective glueyness and overall textural quality scores. Density correlated quite strongly with objective firmness, objective glueyness and overall textural quality scores. The method and equipment used to measure glueyness appears to have promise as a quality control and/or product development tool in the dehydrated mashed potato industry.
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Ooraikul, B. Objective method for evaluation of texture of dehydrated mashed potatoes using sensory evaluation as a guideline. American Potato Journal 51, 105–114 (1974). https://doi.org/10.1007/BF02851342
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DOI: https://doi.org/10.1007/BF02851342