Effect of pre-drying and par-frying conditions on the crispness of French fries

被引：36
|
作者：
van Loon, Wil A. M.
Visser, Jendo E.
Linssen, Jozef P. H.
Somsen, Derk J.
Klok, H. Jan
Voragen, Alphons G. J.
机构：
[1] Univ Wageningen & Res Ctr, Food Chem Lab, NL-6700 EV Wageningen, Netherlands
[2] Wageningen Ctr Food Sci, NL-6700 AN Wageningen, Netherlands
[3] Aviko BV, NL-7220 AA Steenderen, Netherlands
[4] NIZO Food Res, NL-6710 BA Ede, Netherlands
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2007年 / 225卷 / 5-6期
关键词：
french fries; frying; crispness; sensory analysis; texture analyser; confocal scanning laser microscopy;
D O I：
10.1007/s00217-006-0463-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
An experimental design was used to study the effect of pre-drying (to 10, 15 and 20% weight loss) and par-frying conditions (160, 170 and 180 degrees C) on the crispness of French fries. Par-frying time was adjusted with a software program to obtain equal moisture content and internal texture for all samples. Crispness was evaluated with a sensory panel. Furthermore, samples were analysed with a texture analyser and with confocal scanning laser microscopy (CSLM). Par-frying at 180 degrees C resulted in a crispier product than at 160 and 170 degrees C. Pre-drying to 20% weight loss lead to blisters and reduced crispness in comparison with pre-drying to 10 and 15% weight loss. Instrumental texture measurements showed a good correlation with sensory crispness. Large differences in cell structure, such as blisters, could be observed with CSLM. CSLM was useful to explain results from the instrumental and sensory texture evaluation.
引用
收藏
页码：929 / 935
页数：7
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