Document Type
Article
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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
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
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Publication Details
International Journal of Food Science and Technology 2010, 45, 475–481
doi:10.1111/j.1365-2621.2009.02148.x