著者

小宮山 誠一 目黒 孝司 加藤 淳 山本 愛子 山口 敦子 吉田 真弓

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.35, no.4, pp.336-342, 2002-11-20 (Released:2013-04-26)

参考文献数

13

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We examined the relationship between the starch content of potato and its cooking quality. Potato tubers were assigned according to their starch content from 12% to 16%. They were cooked by different methods and a sensory evaluation then carried out. In the case of boiling, steaming, frying and heating in a microwave oven, potato with the high starch content (HS) was evaluated as having a richer and more mealy feeling and better taste than potato with the low starch content (LS). On the other hand, in curry and nikujaga (pototo stewed with pork), LS was evaluated to be better than HS because of less collapse after cooking. In potato salad, HS was evaluated more highly than LS in taste only by the manufacturers' panel. The glutamic acid content was particularly low in potato tubers with a starch content of 15% and above.