TITLE:
Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)
AUTHORS:
Kerrie L. Kaspar, Jean Soon Park, Charles R. Brown, Karen Weller, Carolyn F. Ross, Bridget D. Mathison, Boon P. Chew
KEYWORDS:
Pigmented Potatoes; Antioxidants; Sensory Evaluation; Sensory Preference; Anthocyanins; Carotenoids
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.1,
January
17,
2013
ABSTRACT: Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P P P