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
收藏
页码：568 / 571
页数：4
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