Effects of processing variables on Oil absorption, physical and sensory properties of frozen pre-fried potato patties
1999
Suwanna Subhimaros | Ninnart Chinprahast | Waranya Chotchuang (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Science, Dept. of Food Technology)
Locally grown Kennebec potato was used in preparation of patties to investigate the effects of processing parameters on various properties of this product. Firstly, blanching was conducted and it was found that 2 or 3 min blanching at 95 deg C was adequate for 3.9 or 6.2 mm shredded potatoes respectively. Secondly, effects of processing variables, namely shredding size, deep-fat frying temperature and time were studied in preparation of the product for direct consumption and it was revealed that the most suitable conditions were : 6.2 mm shredding size, and deep-fat frying at 190 deg C for 3 min. The product prepared with these parameters had the lowest fat content (27.43 percent), the optimal firmness value (10.75 N), the optimal physical color test values (L = 53.54, a = -2.97, b = +20.30) and also the highest overall liking score of 8.52. Thirdly, effects of a combination of pre-cooking (pre-frying) and post-freezing frying (finish frying) were investigated for the product aimed for commercial processing and it was apparent that as the total frying time increased, the product had significantly (p
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