Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

Ciccone, Melissa; Chambers, Delores H.; Chambers, Edgar; Talavera, Martin

doi:10.3390/foods9040451

Cited by 20 publications

(11 citation statements)

References 34 publications

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“…Stir‐frying is a common cooking method that can quickly endow shredded potatoes with desirable taste and flavour and effectively remain the nutrients in potatoes. It is a complex process interwoven with multiple mechanisms such Maillard, caramelisation, Strecker amino acid degradation and fatty acid oxidation (Bough et al ., 2019; Ciccone et al ., 2020). It is generally believed that fried shredded potatoes are acceptable to most people when they are cooked until they are golden in appearance, mellow in smell and tender and smooth in taste.…”

Section: Resultsmentioning

confidence: 99%

Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil

Huang

Qian

et al. 2022

Int J of Food Sci Tech

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Torreya grandis seed oil, with a feature of Δ5-sciadonic acid (SA, 20:3 Δ5, 11,, is an attractive woody oil as its potential health benefits in lowering blood and hepatic lipids and anti-inflammatory properties. In the present study, its oxidative stabilities at both room temperature and heating conditions were investigated by analysing oxidation stability index (OSI), shelf-life, changes of fatty acids, acid value and peroxide value during stir-frying tests. Also, its effects on the sensory qualities of stir-fried shredded potatoes were evaluated. The OSI of T. grandis seed oil was 2.97 h at 120 °C, which was 11.24% higher than that of the control soybean oil, contributing to a longer predicted shelf-life of 135-195 d for T. grandis seed oil than 127-180 d for soybean oil. T. grandis seed oil also exhibited superior thermal stability compared to soybean oil. The feature fatty acid, SA, only lost 2.48-5.73% (decreasing from 14.14 to 13.33-13.79%) under the optimised stir-frying conditions at 140-180 °C for 3-5 min. For the stir-frying shredded potatoes, T. grandis seed oil made it more pleasing in colour, odour and palatability. Due to its desirable oxidative stability at room temperature and stir-frying performance at high temperature, T. grandis seed oil is suitable for use as a domestic cooking oil.

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Section: Resultsmentioning

confidence: 99%

Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil

Huang

Qian

et al. 2022

Int J of Food Sci Tech

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“…Three cooking methods were chosen to allow maximum differentiation among the five potato varieties: mashing, baking, and air frying based on research results from Ciccone et al (2020). The methods cover both moist and dry heat preparations to provide a range of sensory profiles.…”

Section: Methodsmentioning

confidence: 99%

“…Those authors compared the HITS profiles developed by a trained panel to the results of a detailed descriptive analysis and found that while the sensitivity of the HITS method is reduced, the panel was still able to find differences and classify products effectively. Ciccone, Chambers, Chambers, & Talavera, 2020 used the HITS method to determine which of various preparation methods was most differentiating among a set of samples. The previous applications of the HITS method were performed with a highly trained panel.…”

Section: Introductionmentioning

confidence: 99%

Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

Ciccone

Chambers

et al. 2020

Journal of Sensory Studies

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The High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory profiles to a highly trained panel using a modified HITS method. One panel was conducted with six, highly trained panelists and a separate panel was held with six consumers. Each panel evaluated five potato varieties, cooked by mashing, baking, and air‐frying, to develop profiles of up to five HITS per sample. The consumer and trained panels identified some of the same traits but did not develop similar profiles overall. While the highly trained assessors identified complex aroma and flavor traits, the consumers focused mainly on texture, preventing them from finding more subtle product differences. Practical Applications The results of this study can be used to inform sensory scientists about the best practices for conducting a panel using the High Identity Traits method and questions the use of a consumer panel as a replacement for a trained sensory panel. Understanding what type of panel is recommended for use with each sensory method, especially newly developed methods, is key to producing accurate and repeatable results.

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“…Although nine samples is a relatively small number compared to the large number of cultivars available, they represent a broad range of types of sorghum samples from light to dark in color and standard vs. waxy vs. popping types. The number of samples is also larger than that used for other recent studies to compare cultivars of various grains or vegetables [32,35,38]. The samples were provided by Nu-Life Market (Scott City, Kansas) and Archer Daniels Midland (ADM, Chicago, IL, USA).…”

Section: Samplesmentioning

confidence: 99%

Development of a Model System for Tasting Grain Varieties

Tran

Chambers

2020

Foods

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This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were initially used, including cooked grain, porridge, cookies, muffins, and extruded puffed snacks. Six highly trained sensory panelists participated in the project. The effectiveness of each application was determined based on the results of the attribute generation process and from panelist feedback. The results indicate that the combination of a cooked whole grain procedure and the use of flour made into cookies provides an effective and potent model for flavor characterization in both their grain form and as finished products. Both the recipes for the cooked grain and cookie applications effectively brought out the flavor characteristics of the grains as well as differentiated the flavor differences between grain cultivars. The developed model can be applied for the flavor evaluation of multiple grain types and can help researchers understand the flavor differences among grain cultivars. As a result, such knowledge will help to facilitate the selection of suitable products with favorable characteristics for specific applications as well as for selective breeding purposes.

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Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

Cited by 20 publications

References 34 publications

Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil

Oxidative stability, shelf‐life and stir‐frying application of Torreya grandis seed oil

Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

Development of a Model System for Tasting Grain Varieties

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