A Study of the Physicochemical and Sensory Properties of Organic and Conventional Potatoes (Solanum tuberosum) Before and After Baking

Authors

Catherine Barry-Ryan, Technological University DublinFollow
Roisin Burke, Technological University DublinFollow
Clare Gilsenan, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

International Journal of Food Science and Technology 2010, 45, 475–481

doi:10.1111/j.1365-2621.2009.02148.x

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 V 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

DOI

https://doi.org/10.1111/j.1365-2621.2009.02148.x

Recommended Citation

Barry-Ryan, C., Burke, R. & Gilsenan, C. (2010). A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking. Food Science & Technology, 45(3), pp.475-481. doi:10.1111/j.1365-2621.2009.02148.x