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CHANGES IN THE TEXTURE OF FROZEN POTATOES.

[In German. / En allemand.]

Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.

Type of article: Article

Summary

THE TESTS WERE CARRIED OUT ON VARIOUS CULTIVARS OF POTATOES, PEELED, CUT INTO PIECES OF ABOUT 15 G, BLANCHED IN WATER, WITH OR WITHOUT SALT, FOR 8 TO 14 MIN AT 378 K (95 DEG C), FROZEN TO 253-193 K (-20, -80 DEG C), VACUUM-PACKED IN 500G UNITS, THEN STORED AT 253K FOR VARYING TIMES. MEASUREMENTS OF THE TEXTURE MADE WITH 2 TYPES OF INSTRUMENTS AND SENSORY ANALYSES AFTER COOKING IN A WATER-BATH AT 343 K (70 DEG C) SHOW THAT CUT POTATOES ARE UNSUITABLE FOR FREEZING. THEIR ORGANOLEPTIC PROPERTIES ARE MORE OR LESS DETERIORATED. THE INTEREST OF TEXTURE MEASUREMENTS ON POTATOES IS DISCUSSED. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-1977
  • Languages: German
  • Source: Ind. Obst- Gemüseverwert. - vol. 67 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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