Effect of blanching on potato chips quality
1992
Lisinska, G. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa) | Plizga, I.
The object of the study was observation of the effect of blanching on a quality of potato chips prepared from varieties containing high or low level of starch content. Potato chips were obtained in two steps processing including blanching in calcium dichloride, magnesium dichloride and starch containing solutions. It was noted that blanching in these solutions and in starch solution in potato chips production from raw material of low dry matter content improved product consistency and had positive effect on other organoleptic characteristics like color, taste and flavor. The use of above-mentioned solutions decreased fat absorption during preliminary frying of chips
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