Industrially processed vacuum-packed peeled Kennebec potatoes: process optimization, sensory evaluation, and consumer response |
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Authors: | Montouto-Graña M Cabanas-Arias S Vázquez-Odériz M L Arbones-Maciñeira E Romero-Rodríguez M A |
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Affiliation: | Dept. of Analytical Chemistry and Food Science, Faculty of Science, Polytechnic College, Univ. of Santiago de Compostela, 27002 Lugo, Spain. |
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Abstract: | To optimize the processing and storage of Kennebec potatoes for sale in peeled, vacuum-packed ready-to-cook form, we studied the effects of blanching, various anti-browning solutions, and storage temperature. Unblanched potatoes pretreated with a mixture of 1% ascorbic acid and 0.5% citric acid, and stored at 2 °C, were found to have a shelf life of at least 1 mo without browning. Potatoes so treated differed sensorially from fresh potatoes, but were well received by consumers. PRACTICAL APPLICATION: The process described here maintains the characteristics of fresh potato with all the amenities of a processed product. |
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Keywords: | anti‐browning consumers packaging potato tasters |
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