Effect of Starch Content on the Cooking Quality of Potato

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  • ジャガイモのデンプン含量が調理特性に及ぼす影響
  • ジャガイモ ノ デンプン ガンリョウ ガ チョウリ トクセイ ニ オヨボス エイキョウ

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Abstract

We examined the relationship between the starch content of potato and its cooking quality. Potato tubers were assigned according to their starch content from 12% to 16%. They were cooked by different methods and a sensory evaluation then carried out. In the case of boiling, steaming, frying and heating in a microwave oven, potato with the high starch content (HS) was evaluated as having a richer and more mealy feeling and better taste than potato with the low starch content (LS). On the other hand, in curry and nikujaga (pototo stewed with pork), LS was evaluated to be better than HS because of less collapse after cooking. In potato salad, HS was evaluated more highly than LS in taste only by the manufacturers' panel. The glutamic acid content was particularly low in potato tubers with a starch content of 15% and above.

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