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A Study Of The Physicochemical And Sensory Properties Of Organic And Conventional Potatoes (Solanum Tuberosum) Before And After Baking, Catherine Barry-Ryan, Roisin Burke, Clare Gilsenan
A Study Of The Physicochemical And Sensory Properties Of Organic And Conventional Potatoes (Solanum Tuberosum) Before And After Baking, Catherine Barry-Ryan, Roisin Burke, Clare Gilsenan
Articles
The objective of this study was to investigate if there were any diļ¬erences 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