engleski

Effect of cultivar, pre-treatment and storage time on sensory characteristics of fried minimally processed potato

The aim of this study was to investigate the effect of cultivar and pre-treatment on sensory characteristics of fried minimally processed potato (MPP). Washed, peeled and sliced potatoes of cv. Birgit and Lady Claire were dipped in sodium ascorbate solution (NaAsc) or ozonated water ; vacuum packed and sensory evaluated using Quantitative Descriptive Analysis (QDA) after 1st, 5th and 8th day of storage at 10 °C. Color and characteristic taste of fried MPP were significantly affected by cultivar. Treatment type significantly influenced on the characteristic taste, sour taste, off-taste and off-odor, where samples treated with NaAsc were better evaluated. Both investigated cultivars could be suitable for MPP processing, where fried MPP of cv. Birgit possesses slightly better desirable sensory properties. Sensory properties of fried MPP remained satisfactory during 8 days, where treatment with NaAsc has more favorable impact on fried MPP’s sensory characteristics.

minimally processed potato, sodium ascorbate, ozonated water, storage, sensory

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