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Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception

Jovan Ilic,Igor Tomasevic,Ilija Djekic

International Journal of Gastronomy and Food Science（2021）

Cited 8|Views0
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Abstract
Water-based (boiling and steaming) and contact heating (grilling at low and high temperature) methods deployed at 15, 30, and 45 min were investigated concerning their influence on potato's mechanical properties, mastication, and dynamic sensory perception.
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Key words
Cooking,Mass difference,Sensory discrimination,Boiling,Steaming,Grilling
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