Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective
Potatoes served in large-scale food service systems are often of poor quality. The current recommendation is to cook the potatoes until the core has reached a temperature of 96°C, but this recommendation is questionable. In this study, three potato varieties have been cooked by using conventional boiling (CB) to temperatures of 94°C and 96°C and steam cooking (SC) to temperatures of 92°C, 94°C and
