In the equation
where
Mo=Initial mass of ungelatinized starch
Mt=Mass of ungelatinized starch at time t
Mf=Mass of ungelatinized starch at final time
If we divide the top and bottom of the above fraction by the total mass of starch present, M, we get:
Initially, when the potato is raw, 23% of the starch in it is amorphous. That means
From the literature search, it was found that the highest percentage of starch that was gelatinized was 96.2%. That means
So now we have
The potato is said to be cooked when 80% of the starch in the center has been gelatinized. That means:
So the potato is cooked when: