Low-temperature Blanch Improves Textural Quality of French-fries |
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| Authors: | C.N. AGUILAR,A. ANZALDÚ A-MORALES,R. TALAMÁ S,G. GASTÉ LUM |
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| Affiliation: | The authors are affiliated with Universidad Autónoma de Chihuahua, Faculty of Chemistry, Postgraduate Studies Dept., P.O. Box 1542-C, Chihuahua, Chih., Mexico. Author Agullar is also affiliated with Universidad Autónoma de Coahuila, Faculty of Chemistry, Food Research Dept., Blvd. V. Carranza e Ing. J. Cárdenas, Saltillo, Coah., Mexico. |
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| Abstract: | ![]()
Potatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55—70°C) for several times (0—60 min.) before frying in vegetable oil (200°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°C. |
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| Keywords: | potatoes French-fries blanching texture |
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