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KMID : 1011620180340060607
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.607 ~ p.616
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Optimization of Potatoes in Soy Sauce as Prepared by the Sous-vide
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Choung Seo-Yeong
Joo Na-Mi
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Abstract
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Purpose: This study evaluated and compared sensory qualities of potatoes cooked using the sous-vide method rather than traditional cooking methods to provide the basic information needed for sous-vide cooking. Experiments were designed with two independent variables, time and temperature.
Methods: Response surface analysis was performed to evaluate sensory characteristics of cooked potatoes, and the optimal cooking condition was derived.
Results: Based on modelling of the experimental data and significance tests, a linear model was chosen for modeling color (lightness, redness and yellowness), hardness and sweetness among mechanical characteristics, while a quadratic model was used for weight loss and moisture content and a 2FI model was used for salinity. Lightness (p<0.0001), redness (p<0.05) and yellowness (p<0.001) decreased significantly with increasing cooking time and temperature, with temperature having the greatest influence. The hardness of potatoes decreased significantly and inversely with temperature (p<0.01), while sweetness (p<0.05) and salinity (p<0.001) increased significantly, demonstrating the significant effects of cooking temperature. Analysis of the sensory characteristics of potatoes cooked using the sous-vide method revealed a linear model for color, a 2FI model for flavor and a quadratic model for texture, appearance and overall preference. Among sensorial variables, color showed significant differences among cooking conditions (p<0.05), while flavor did not (p<0.5). Texture, appearance and overall preference also exhibited significant differences (p<0.05) and significantly high reliability (R2 0.948, 0.9224 and 0.9404), indicating the adequacy of the chosen models. Of the two independent variables, cooking temperature had more significant effects on color, texture, appearance, and overall preference among sensory characteristics, showing a positive correlation with the last three variables. However, the correlation declined when the temperature reached at a certain point.
Conclusion: Taken together, when the sous-vide method was used, the optimal condition for acceptable sensory quality of potatoes was found to be a temperature around 88°C and a time of about 45 min per 100 g of potatoes.
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KEYWORD
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potato, sous-vide, optimization, response surface methodology (RSM)
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