Articles
SENSORY QUALITY OF POTATO PURÉE AFTER REFRIGERATED STORAGE
Article number
194_31
Pages
287 – 292
Language
Abstract
The sensory quality of milk-free potato puréee was found by taste panels to deteriorate after refrigerated storage in a shorter period than was required for deterioration detection by analytical tests.
The sensory quality was judged to be satisfactory and relatively stable for 5 or 7 days after cooking, on storage at 2°C. Replicate batches of puréee had measurably different characteristics when fresh, and further variability occurred on storage.
Taste panels composed of experienced personnel were able to assess sensory quality with sufficient precision for the rate of deterioration to be measured.
The sensory quality was judged to be satisfactory and relatively stable for 5 or 7 days after cooking, on storage at 2°C. Replicate batches of puréee had measurably different characteristics when fresh, and further variability occurred on storage.
Taste panels composed of experienced personnel were able to assess sensory quality with sufficient precision for the rate of deterioration to be measured.
Authors
D. Basker
Keywords
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