Acceptability of potatoes grown in West Texas
1980
Brittin, Helen C. | Caraway, Katharine L.
Although a relatively new crop, potatoes from West Texas constitute 20% of the early summer acreage harvested in the United States. On two days 50 shoppers in each of 2 supermarkets who purchased fresh potatoes were asked about the cooking methods they used. Baking was used the most and frying, the least. Weight, specific gravity, and acceptability analysis by a 9-member sensory test panel were calculated for Norgold Russet and Viking potatoes, those most commonly grown in West Texas, and supermarket potatoes in stored and unstored condition, and after baking and boiling. The West Texas grown potatoes compared favorably with supermarket potatoes, but had lower specific gravity. The Norgold Russet were scored higher than Viking for color, texture, flavor, and overall acceptability by the sensory panel. Boiled potatoes scored higher for color and baked, for texture.
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