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Standard potato slices were heated for various periods of time by three different methods: boiling water, steam under pressure, and a microwave oven. After heating, the internal temperature was measured together with textural characteristics to assess the degree of cooking, using both a taste panel and an Instron 1140 machine.It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture load and rupture energy. It was also found that the degree of cooking of a potato does not depend solely on the internal temperature reached, but is also dependent on the heating method and particularly on the rate of heating.

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The gelation characteristics of natural potato starch and two modified starches have been compared with their water sorption isotherms determined at 25°C. The pregelatinized starch gels more readily than the natural starch, but has a lower water sorption capacity below 90% relative humidity.The cross-linked starch gels less readily than the natural starch on heating but has a similar water sorption isotherm.