ACTA ALIMENTARIA VOL. 4 (A QUARTERLY OF THE COMMITTEE ON FOOD SCIENCE OF THE HUNGARIAN ACADEMY OF SCIENCES, 1975)
1975 / 1. sz. - KOVÁCS, E.-VAS, K.-BENCZE-BŐCS, J.: Objective determination of the heat treatment requirement of cooked potatoes
2 KOVÁCS et al.: HEAT TREATMENT REQUIREMENT OF POTATO COOKING of cooking (i.e., of "getting cooked") as a function of temperature, and (c) by recording the temperature history of potato tubers under the actual cooking operation. It was assumed that in this way, the heat treatment requirement ("cooking requirement") could be calculated for every process. 1. Materials and methods 1.1. Potatoes used in the experiment The following varieties were tested. Gülbaba. Hungarian variety (developed by J. ESZENYI and V. TEICHMANN, 1940). The tuber is long, cylindrical, of uniform surface. Shallow-seated eyes are situated on the tip of the tuber, sometimes the eyes protrude. The skin is pale red and smooth. The flesh is white, the glomerules show up hazily. Quality characteristics: Early maturing, medium yield table potato variety with excellent eating quality. Starch content: 15—16% (O.M.F.I., 1970). Bintje. Tuber: long oval, flattened, larger-sized; peel: ochre-coloured; the flesh is light yellow. The eyes are shallow-seated. Quality characteristics: Table potato of medium earliness with a high yield and low starch content. Excellent eating quality, does not disintegrate on cooking, only slightly mealy. Does not show grey darkening upon cutting and cooking. Good storage quality. Jaerla. Tuber: roundish oval-shaped; peel: smooth, shiny and yellow; flesh: light yellow, eyes: fairly shallow-seated. Quality characteristics: Very early growing table potato with low starch content, non-mealy, does not disintegrate on ccoking. Good eating quality. Moderate storage life. Maryke. Tuber: large to very large, long oval shape, eyes seated on the surface. Peel and flesh: light yellow. Quality characteristics: Moderately late-growing table potato with high starch content; mealy. Good eating and storage qualities. Désirée. Tuber: large, long oval, regular-shaped with red skin and light yellow flesh. Eves seated near the surface. Quality characteristics: Moderately late-growing potato variety with low starch content, very slightly mealy. Moderate storage quality (O.M.F.I., 1973). Potato consignments were bought from the Co-operative Enterprise for Agricultural Products (Miskolc) in October 1972, except for Gülbaba which was bought in May 1973 from the Agricultural Co-operative Sasad (Budapest). Storage of the potatoes was carried out at a temperature of 5—10 °C at relative humidities between 60 and 70%. 2* Acta Alimentaria 4,1975