Simplified texture profile analysis of cooked potatoes

Abstract

Potato specimens (diameter 25 mm, height 10 mm) were cooked in vacuumed plastic bags at 95° C for intervals of 20‐40 min. The specimen texture was determined using modified one bite TPA test (termed as STPA). The classical TPA parameters, that can be determined from one bite were completed and some new parameters were included into the texture profile, mainly Young's modulus, initial elasticity and ratio of fracturability to Young's modulus. The test was performed repeatedly using Instron Testing Machine. The test parameters were determined by evaluating the computer saved deformation curves. Sensory panel test was used as a base for comparison of the instrumental parameters and the sensory texture.