A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking

Clare Gilsenan; Róisín M. Burke; Catherine Barry-Ryan

doi:10.1111/j.1365-2621.2009.02148.x

A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking

Clare Gilsenan, Róisín M. Burke, Catherine Barry-Ryan

Research output: Contribution to journal › Article › peer-review

Abstract

The objective of this study was to investigate if there were any differences in the physicochemical and sensory properties of organic and conventional potatoes (cv. Orla). The conventional potatoes had a lower dry matter content (P ≤ 0.05) and a slightly softer texture (P ≤ 0.05) than the organic potatoes. The trained panel perceived the conventional baked potato to be slightly softer, less adhesive and wetter than the organic baked potato (P ≤ 0.05). However, the consumer panel found no significant difference between the organic and conventional baked potato samples for the sensory attributes of appearance, aroma, texture and taste acceptability.

Original language	English
Pages (from-to)	475-481
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	45
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.2009.02148.x
Publication status	Published - Mar 2010

Keywords

Baked
Conventional
Organic
Physicochemical analyses
Potato
Raw
Sensory analysis

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A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking

Abstract

Keywords

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