Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.)

This study aimed to determine the effects of different cooking methods (microwave and sous-vide cooking) and different oils (olive, garlic, and thyme) on the bioactive compounds and textural properties as well as sensory properties of yellow-fleshed potatoes. Three different cooking times (10, 15, and 20 min) were applied in sous-vide cooking, while three different power applications (300, 450, and 600 W) were applied in microwave cooking. The highest bioactive components (total phenolic content, antioxidant activity) were found to be significant for the samples cooked with thyme oil at 20 min for sous-vide cooking, and cooked with thyme oil at 300 W for microwave cooking. Total phenolic content and antioxidant activity in the sous-vide cooking method at 20 min for the addition of thyme oil increased by 4.04 and 1.90 times, respectively, while in the microwave cooking at 300 W, they increased by 4.63 and 1.30 times, respectively, compared to the sample cooked without oil. In addition, other oils were found to have significant effects in different time and watt applications. While there was no statistical difference between different cooking methods on vitamin C amounts, olive oil application was the oil that increased vitamin C the most. In addition, the results of sensory analysis and texture analysis were found to be compatible with each other; while thyme oil had a positive effect on bioactive components, it showed negative results in sensory analysis and resulted in low scores. This is considered an important study in terms of adding new information to the literature with the results obtained using different cooking techniques and oils on potatoes.