Abstract
Reproducible, objective methods which conformed closely to visual appraisal were developed for measuring color differences in either cooked or raw potatoes. Experimental samples, selected from lots stored at various temperatures for different periods of time, differed in extent of graying and yellowing.
Ricing was found to be preferable to mashing as a method of cooked sample preparation. A comparison of methods of sample presentation using the Gardner Color Difference Meter showed thin-layer measurement was most successful in separating cooked samples differing in amount of yellow pigment; deep-layer measurement was most successful in separating grayed samples. A simple method for measurement of color differences in raw tubers successfully separated the samples. All three methods of sample presentation were significantly correlated with visual ranking.
Resumen
Mátodos objectivos y reproducibles, que concordaron estrechamente con la evaluación visual, se desarrollaron para medir diferencias de color en paapas y crudas. Muestras experimentales, seleccionadas de lotes almacenados a varias temperaturas y a diferentes periodos de tiempo, mostraron diferentes grados de coloración gris y amarillo.
Se encontró que “ricing” as preferible en lugar de amasado como método de preparación de muestras cocidas. La comparación de métodos dep resentación de muestras usando el “Gardner Color Difference Meter” mostró que el método de medición de capas finas fue el mas satisfactorio en la preparacion de muestras cocidas que difieren en cantidad de pigmento amarillo; la medición de capas profundas fue la mas satisfactoria en la separación de muestras grises. Un método sencillo para medir las diferencias de color en tubérculos crudos separó satisfactoriamente las muestras. Los tres métodos de presentación de muestras fueron significativamente correlacionados con la clasificación visual.
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Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 805.
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Cunningham, H.H., Zaehringer, M.V. Measurement of color in potatoes. American Potato Journal 47, 195–200 (1970). https://doi.org/10.1007/BF02872298
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DOI: https://doi.org/10.1007/BF02872298