|
KMID : 0380619820140010016
|
|
Korean Journal of Food Science and Technology
1982 Volume.14 No. 1 p.16 ~ p.20
|
|
|
Changes in Texture during the Boiling Process of Potatoes
|
|
|
|
|
Abstract
|
|
|
|
The texture changes of potato of the variety $quot;Namjack$quot; were determined as a function of temperature and boiling time by a puncture test with Universal Testing Machine. Apart from texture measurement, heat penetration test and sensory evaluation were carried out. Textural softening during cocking could be expressed by the puncture work and was followed first order kinetics. The Z-value for texture changes was 19.9℃. The cook value in equivalent minutes at 100℃ to get a boiled potatoes was 7 min. Mechanically the boiled product could be regarded as cooked when the final puncture work reduced to the equilibrium value, approximately 6/100 of the initial value.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|