Sensory attributes acceptance of potato patties prepared using different pre-cooked methods

Nas Ferinie Nasir; Shalawati Ibrahim; Adilah Mohd. Ramli.

Potato patties are popular snacks known for their appealing appearance, aroma, taste, and texture. This research evaluates the acceptance of potato patties pre-cooked using different methods. Potato patties were prepared using four different pre-cooking methods: boiling, steaming, baking, and frying. A total of 50 semi trained panellists participated in a sensory evaluation to assess the acceptability of the samples. All samples used the same formulation, with the only variable being the pre-cooking method applied to the potatoes. The results indicated significant differences in the tested attributes, showing that the samples were equally acceptable to the panellists. Sensory analysis revealed substantial differences (𝑝 < 0.05) in appearance, taste, aroma, and overall acceptance. The steaming method received high acceptance from the panel in terms of appearance, taste, aroma, and overall acceptance. Therefore, the findings from this research can help identify the most suitable pre-cooking methods for producing better potato patties, with steaming being a particularly effective method.

KEYWORDS: Glycaemic response; Dietary fibre; Vegetables; Blood glucose; Appetite



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