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A Study of the Physicochemical and Sensory Properties of Organic and Conventional Potatoes (Solanum tuberosum) Before and After Baking
Articles
  • Catherine Barry-Ryan, Dublin Institute of Technology
  • Roisin Burke, Dublin Institute of Technology
  • Clare Gilsenan, Dublin Institute of Technology
Document Type
Article
Publication Date
2010-4-1
Rights
This item is available under a Creative Commons License for non-commercial use only
Disciplines
Publication Details

International Journal of Food Science and Technology 2010, 45, 475–481

doi:10.1111/j.1365-2621.2009.02148.x

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
10.1111/j.1365-2621.2009.02148.x
Citation Information
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