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QUALITY OF FRENCH FRIED POTATOES AS AFFECTED BY SURFACE FREEZING AND SPECIFIC GRAVITY OF RAW POTATOES.

Author(s) : TOMA R. B.

Type of article: Article

Summary

POTATOES WERE STORED AT 280 K (7 DEG C) FOR 9 MONTHS AND PROCESSED INTO FRENCH FRIES. SOME OF THE STRIPS WERE SUBJECTED TO PARTIAL FREEZING AT 253 K (-20 DEG C) FOR 25 MIN BEFORE WATER BLANCHING FOR SURFACE LEACHING. THE SAMPLES TREATED BY PARTIAL FREEZING GENERALLY ABSORBED MORE OIL DURING PAR-FRYING BUT LESS OIL DURING FINISH-FRYING. FRENCH FRIES MADE FROM PARTIALLY FROZEN POTATO STRIPS CONTAINED LESS REDUCING SUGAR AND ASCORBIC ACID AND WERE LIGHTER IN COLOUR THAN THE CONTROL. DARKER FRIES WERE PRODUCED FROM POTATOES OF LOWER SPECIFIC GRAVITY. THE SURFACE FREEZING TREATMENT WAS AN EFFECTIVE MEANS OF DECREASING OIL ABSORPTION AND IMPROVING COLOUR OF FRENCH FRIES.

Details

  • Original title: QUALITY OF FRENCH FRIED POTATOES AS AFFECTED BY SURFACE FREEZING AND SPECIFIC GRAVITY OF RAW POTATOES.
  • Record ID : 1987-0994
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 5; 1986.09-10; 1213-1214; 1357; 3 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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