Low-temperature blanch improves textural quality of French-fries

被引：70

作者：

Aguilar, CN ^{[1
]}

AnzalduaMorales, A ^{[1
]}

Talamas, R ^{[1
]}

Gastelum, G ^{[1
]}

机构：

[1] UNIV AUTONOMA COAHUILA,FAC CHEM,FOOD RES DEPT,SALTILLO,COAHUILA,MEXICO

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 03期

关键词：

potatoes; French-fries; blanching; texture;

D O I：

10.1111/j.1365-2621.1997.tb04432.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Potatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55-70 degrees C) for several times (0-60 min.) before frying in vegetable oil (200 degrees C, 4 min). Multiple puncture (raw potatoes) and single puncture and Texture Profile Analysis (TPA) of French-fries were used. Limpness angle and oil retention (Carver press) were also evaluated. Firmness and some TPA parameters (chewiness, cohesiveness) were increased (>200%) by blanch. Limpness and oil content were reduced by treatment. Improvement of French-fries texture resulted after blanching for 30-45 min. at 60-65 degrees C.

引用

页码：568 / 571

页数：4

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