Culinary science and hospitality research (한국조리학회지)
- Volume 9 Issue 2
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- Pages.85-97
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- 2003
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study of Rheology with Cooking Methods of Potato
감자의 조리방법에 따른 물성 변화
Abstract
This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10