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Improvement of color and limpness of fried potatoes by in situ pectinesterase activation |
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| Authors: | Antonio Aguilera-Carbó Julio César Montañez Antonio Anzaldúa-Morales María Luz Reyes J Contreras-Esquivel C Noé Aguilar |
| Affiliation: | (1) Food Research Department, Faculty of Chemistry, University of Coahuila, P.O. Box 252, Saltillo, CP-25000 Coahuila, Mexico, MX;(2) Biosystems and Agricultural Engineering Department, Oklahoma State University, 215 Ag Hall Stillwater, OK 74078, USA, US |
| Abstract: | Low-temperature, long-time blanching (LT–LT blanching) was performed on potato strips prior to frying. Application of this treatment actived the pectinesterase enzyme in situ resulting in a decrease in the limpness of the fried potatoes; likewise, an improvement in color was obtained as the result of a decrease in reducing sugar content. LT–LT blanching at 65 °C for 45 min gave the greatest improvement in the color and limpness of french fries. Received: 1 December 1998 |
| Keywords: | Potato Low-temperature long-time blanching Pectinesterase Color Limpness |
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