Quality of fried potatoes. Pt. 9. Influence of technological operations of chips quality
1989
Lisinska, G. | Jaworska, A. | Malkiewicz, H. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
The purpose of the study was to compare the quality of potato chips from frozen material produced by a two stage frying method with the quality of traditional chips. Potato slices destined for chips production by two-stage frying method were blanched in water and in the solutions of 0.8 and 0.4 per cent MgCl2, 0.4 and 0.2 per cent CaCl2, 0.05 per cent glucose, 0.05 and 5 per cent starch. It was found that the chips obtained by two-stage frying method exhibited desirable colour, excluding those immersed in 5 percent starch before frying. All chips sample from Dukat variety were lighter in colour than those produced from Bronka variety. Chips made from frozen material were higher in fat than those produced by traditional method. However, fat content was higher than admitted by standards only in potato chips from Bronka variety which were not blanched or blanched in water or 0.8 per cent MgCl2, 0.05 glucose, 0.05 and 5 per cent starch solutions. Chips made from Dukat variety can be produced by two-stage frying method after blanching in water or 0.4-0.8 per cent MgCl2, 0.2-0.4 per cent CaCl2, 0.05 per cent glucose solutions. Bronka variety should be blanched in 0.4 per cent MgCl2 and 0.2-0.4 per cent CaCl2
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