Photo: Scientific Assistant Karen Weller (right) prepares potato samples.A long line of students, staff and faculty wound through a hallway in the WSU Food Science and Human Nutrition Building Thursday as the volunteers waited their turn to sample potatoes for the sake of science
or maybe the free Ferdinand’s certificate handed out afterwards.
Food science students and lab assistants distributed three varieties of potatoes to 60 volunteers during the Hot Potato Taste Panel which began at 1 p.m.
The purpose of the test was to see whether panelists preferred the taste of potatoes containing high levels of antioxidants over potato varieties with less. Antioxidants are found naturally in a variety of foods such as vegetables, fruits and grains, and are believed to provide a variety of health benefits.
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Volunteer panelists wait to try some toasty spuds
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Findings from Thursday’s sample panel, overseen by Carolyn F. Ross, assistant professor in the Department of Food Science and Human Nutrition, could lead to future implementation of higher antioxidant-containing potatoes in the consumer market.
Potato-tasting is just one of the many types of sensory evaluation panels the Department of Food Science and Human Nutrition has offered. Past panels included taste-testing for wine, ice-cream and cheese. Anyone interested in finding out information about future panels can subscribe to the sensory evaluation email list by sending a “blank” email to: subscribe-sensoryevalution@lyris.cahnrs.wsu.edu.
Photos
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A student lab assistant hands out samples
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Potato samples cool off after being microwaved |
