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한경필,한재숙,소기신행,김동석,박미란,이갑랑 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1
The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).