title: Acceptability of potatoes groun in West Texas.
abstract: This study indicated that methods used to prepare fresh potatoes were, in decreasing order: Baking, mashing, boiling, and frying. The two varieties of potatoes commonly grown in West Texas were acceptable and compared favorably with similar varieties available in a local supermarket. However, the potatoes grown in West Texas had lower specific gravity. The Norgold Russet variety was judged by a sensory panel to be more acceptable than the Viking. Baked potatoes had superior texture but poorer color than boiled potatoes. Storing potatoes under home-like conditions for twenty-eight days resulted in lower acceptability, weight loss, and lower specific gravity. Some Norgold Russet potatoes were rotten after twenty-eight days' storage. Specific gravity on the day of cooking was correlated with texture of cooked potatoes. Supermarket shoppers' comments suggest that research is needed on the acceptability of West Texas potatoes baked in microwave ovens.
mesh_terms: D003296:Cooking; D005504:Food Analysis; D005519:Food Preservation; D013046:Specific Gravity; D013781:Texas; D013997:Time Factors; D014675:Vegetables / Q000592:standards*