Effect of various method of heat treatment on quality of potatoese

The aim of this work was to assess the quality of potatoes prepared by various methods of thermal processing. Methods. This purpose was examined by the technological and sensory quality assessment (sensory profile, consumers liking, n= 120) as well as protein and vitamin C content. The material for research were all-purpose potatoes (Solanum tuberosum L.) of 'Irga' variety. The thermal processing parameters were selected during preliminary tests. The halves of potatoes were boiled for 14 min in a pot in water on induction cooker, cooked in a microwave oven for 7 min., and cooked using sous-vide method for 60 min at 87˚CAgronomijos fakultetasVytauto Didžiojo universiteta