The textural analysis of cooked potato. 3. Simple methods for determining texture

@article{Freeman2006TheTA,
  title={The textural analysis of cooked potato. 3. Simple methods for determining texture},
  author={Marcos Freeman and Michael C. Jarvis and Harry J. Duncan},
  journal={Potato Research},
  year={2006},
  volume={35},
  pages={103-109}
}
  • Marcos Freeman, Michael C. Jarvis, Harry J. Duncan
  • Published in Potato Research 2006
  • Biology
  • SummarySeparate methods were developed for measuring softness, i.e. ease of cutting, and dryness, i.e. the tendency to cell separation. Pieces of potato tissue 30 mm long and 10 mm square were cooked in boiling water for 5, 10 or 15 min. To measure softness, the force required to cut the tissue with a thin stainless steel wire, inserted into a razor cut 1 mm deep, was recorded. To measure dryness, the tuber segments were crushed between two plates to half their original thickness and the… CONTINUE READING

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