Low‐temperature Blanch Improves Textural Quality of French‐fries

Abstract

Potatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55-70ЊC) for several times (0-60 min.) before frying in vegetable oil (200ЊC, 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 (Ͼ200%) by blanch. Limpness and oil content were reduced by treatment. Improvement of French-fries texture resulted after blanching for 30-45 min. at 60-65ЊC.

Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity

“…Calcium dips have been used as firming agents to extend postharvest shelf life in apples (Abbott et al, 1989;Lurie and Klein, 1992;Mir et al, 1993;Sams et al, 1993), strawberries (García et al, 1996), sliced pears and sliced strawberries (Rosen and Kader, 1989) and zucchini slices (Izumi and Watada, 1995); and to improve postprocessing quality in blueberries (Camire et al, 1994), peaches (Postlmayr et al, 1956), fermented cucumbers (Hudson and Buescher, 1985), tomatoes (Floros et al, 1992), and sliced strawberries (Main et al, 1986). Heat treatments are another postharvest treatment that has been used to control postharvest decay and/or improve the storage quality of intact apples Lurie, 1990, 1992) and to improve post-processing quality of potatoes (Aguilar et al, 1997). A combination of heat treatment followed by calcium dip has also been applied for the primary purpose of controlling postharvest pests and/or diseases and has been found to have very good results in maintaining or improving the texture of potatoes (Hoff and Bartolome, 1972), hot peppers (Mohammed et al, 1991) and apples Sams et al, 1993;Shalom et al, 1993;Conway et al, 1994).…”

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

“…From earlier studies (Aguilar, AnzalduaMorales, Talamas, & Gastelum, 1997), low-temperature blanching also appeared to lower the final oil content of deep-fried products. These processes or additives may change important textural characteristics such as the product surface roughness and crust porosity, leading to a different oil uptake (Aguilar et al, 1997;Khalil, 1999) and eventually also to different acrylamide contents, as clearly shown for NaCl. Furthermore, it is known that the oil is mostly absorbed at the end of the frying process (Miranda & Aguilera, 2006).…”

Uji Kualitas Umbi Beberapa Klon Kentang untuk Keripik

“…Semakin lama umur panen, maka kerenyahan semakin meningkat. Penurunan nilai kekerasan berhubungan dengan kadar air (Anguilar et al 1997). …”