2.6. Preparation of Samples
In preparation for sensory test, a portion of mashed potato (KnorrThe taste material was then portioned into 3 cl glasses of polystyrene with 10 g (±1 g) in each. The samples were sealed individually with VitawrapBefore the sensory test, one of each of the six samples was collected from the freezer. The samples were numbered 1–6. The randomization was carried out by rolling a die and allocating each number (1–6) to a new glass. If the die showed a number already picked, it was rolled again until 6 glasses had a number. The same sequence was not repeated on the subsequent measurements.The frozen samples were transferred to a plate with numbers according to the randomization. They were then heated in a microwave oven at 800 W for 60 s, ensuring a temperature at the center of each sample of at least 75 °C. The samples were cooled for 1 min and transferred back to the polystyrene glass. All six samples were served on a serving tray with a single-use plastic teaspoon and a napkin.