Effects of different cooking methods on some chemical and sensory properties of Galega kale

2016 ◽  
Vol 51 (9) ◽  
pp. 2071-2080 ◽  
Author(s):  
Jorge Armesto ◽  
Lucía Gómez-Limia ◽  
Javier Carballo ◽  
Sidonia Martínez
Keyword(s):  
Sensory Properties ◽  
Cooking Methods ◽  
Galega Kale

scholarly journals Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 451 ◽  
Author(s):  
Melissa Ciccone ◽  
Delores Chambers ◽  
Edgar Chambers IV ◽  
Martin Talavera
Keyword(s):  
Sensory Properties ◽  
Future Research ◽  
Cooking Methods ◽  
Cooking Method ◽  
High Identity ◽  
Potato Varieties ◽  
Sensory Study ◽  
Single Method ◽  
Growing Conditions ◽  
Sensory Studies

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.

Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

2021 ◽  
pp. 100416
Author(s):  
Marta Mena García ◽  
Vanessa Branco Paula ◽  
Noé Dominguez Olloqui ◽  
Domingo Fernández García ◽  
Patricia Combarros Fuertes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Boletus Edulis
Sign in / Sign up

Export Citation Format

Share Document