Gourmet potatoes: How to evaluate this?
Special Symposium - Innovations in Food Technology (LMC Congress)
Modern Analysis: Chemical & Multivariate Analysis (Food-6a)
Keywords: gourmet, potatoes, sensory quality
Thybo, A.K1, Kreutzmann, S1; Bassompierrre, M2.
1University of Aarhus, Faculty of Agricultural Sciences, Research Centre Aarslev, Dept. of Food Science, Kirstinebjergvej 10, DK-5792 Årslev
2Copenhagen University, Faculty of Life Science, Institute of Food Science…….
Potatoes have evolved from a commodity product to a gourmet sidedish. For many consumers potatoes have become a luxury product not daily eaten as it is time consuming to prepare - but as a gastronomic part of the week-end meals. In health claims we are advised to eat potatoes at least 3-4 times a week. To succeed in this more knowledge on applicability is to be available for the consumers.
Potatoes have a high gastronomic diversity as they can be used in a variety of different applications as cooked, baked, oven-dishes, mashed etc. Marketing of potatoes due to these applications is not well established in DK, as they are in many other countries. A link between gastronomic diversity assessment, quality assessment and quality labelling must be established. One of the major quality determinants in potato applicability is texture. This presentation will cover initial studies on the relationship between gastronomic quality, sensory quality and texture related chemical constituents of a large amount of potato varieties grown under various conditions.
Presented Thursday 20, 09:00 to 09:20, in session Modern Analysis: Chemical & Multivariate Analysis (Food-6open).
