• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.12-17
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• 2005

The purpose of this study was 10 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 ($S_3$). The highest pH of 5.95 was for the potato soup with added potato peel ($S_4$). The highest lightness of 69.46(L value) was for the potato soup with added potato peel ($S_3$) (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 ($S_2$) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 1.75 mg and 2.20 mg, for $S_3$ and $S_4$ 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 ($S_4$). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel ($S_3$) (p<.01).