Potential of local potato for french fries preparation
2000
Sudaryanti, H.P. | Winarti, S. | Endrawan W. (Universitas Pembangunan Nasional "Veteran", Surabaya (Indonesia). Fakultas Teknologi Pangan)
Potato (Solanum tuberosum L.) is planted in many countries and use as carbohydrate source. One of the popular potato product is french fries. This study was conducted to exploit local potato as raw material to produce french fries. The objective of the study is to examine the effect of CaCl2 concentration for soaking variety of potato for french fries production. CaCl2 concentration of 0.10; 0.15; 0.20; 0.25 percent were used for soaking of Granola, Atlantik and Desiree varieties of potatoes. The results showed that Granola variety soaked with 0.15 percent CaCl2 gave the best taste, texture and flavor. Characteristics of the product were water content of 34.86 percent, fat content of 10.75 percent, carbohydrate content of 8.85 percent and total reducing sugar of 6.85 percent
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