The Effect of Ethanol on the Texture of Cooked Potatoes

DOI

Bibliographic Information

Other Title
  • じゃがいも煮熟時のテクスチャーに及ぼすエタノーノレの影響

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Description

Comparison study was made on the texture of potatoes cooked in 0,1,5 and 15% ethyl alcohol solutions.<br>Breaking properties of the cooked potatoes were examined under compression at a constant speed, and it was found that when cooked in ethyl alcohol solutions their rupture stress and energy were greater than when cooked in water. It was because moisture and water soluble pectin decreased in the cooked potatoes.<br>In the cooked soup, it was observed that the amount of dried matter, water soluble substance and absorbance decreased and that ethyl alcohol prevented the cooked potatoes from collapsing.<br>The sensory evaluation showed that, compared with the potato cooked in 0% ethyl alcohol (i, e., water), the potato cooked in 1% ethyl alcohol was softer, while the potatoes cooked in 5% and 15% ethyl alcohol were harder.

Journal

  • Science of Cookery

    Science of Cookery 21 (4), 290-295, 1988

    The Japan Society of Cookery Science

Details 詳細情報について

  • CRID
    1390282679714701568
  • NII Article ID
    130004400223
  • DOI
    10.11402/cookeryscience1968.21.4_290
  • ISSN
    21865795
    09105360
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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