Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.

Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness

BACKGROUND

Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation.

RESULTS

Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness.

CONCLUSION

This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption.

Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.)

BACKGROUND

The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation.

RESULTS

Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi-trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber.

CONCLUSION

A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable.

A comparison of the eating quality of selected potato cultivars from two potato production regions in South Africa

BACKGROUND

Limited scientific information is available on the eating quality of potato cultivars in South Africa. This study aimed to determine, describe and compare the eating quality of three potato cultivars from two production regions (dry land and irrigated land) in South Africa, through sensory and physical evaluation. Sensory descriptors were identified for the sensory attributes and a lexicon was developed. A category scale was used to rate the sensory attributes and physical measurements of specific gravity, shear force resistance and scanning electron microscopy were performed.

RESULTS

It became evident that both sensory evaluation and physical measurements need to be performed in order to determine the eating quality of potato cultivars, as one evaluation supports the other. A partial least squares regression modelling method was used to relate the sensory attributes and physical measurements. The intensity of the sensory attributes of the specific cultivars varied between the two production regions.

CONCLUSION

The eating quality of potatoes obtained from two production regions differed from another due to climatic conditions and other production characteristics that exist (dry land vs. irrigation). The study confirms the valuable contribution of determining the eating quality of potato cultivars.