Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching
Due to problems in storage, transportation and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance. French fries quality mainly depends on the appearance, taste, color, texture and oil uptake. One of the important steps in product proc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
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Isfahan University of Technology
2015-01-01
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| Series: | Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī |
| Subjects: | |
| Online Access: | http://jcpp.iut.ac.ir/browse.php?a_code=A-10-1-205&slc_lang=en&sid=1 |
| _version_ | 1818916004139368448 |
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| author | M. Asadi N. Hamdami S. A. H. Goli |
| author_facet | M. Asadi N. Hamdami S. A. H. Goli |
| author_sort | M. Asadi |
| collection | DOAJ |
| description | Due to problems in storage, transportation and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance. French fries quality mainly depends on the appearance, taste, color, texture and oil uptake. One of the important steps in product processing is blanching. This step improves product texture and color due to the decrease in reducing sugar content, and causes reduction of oil uptake due to the gelatinization of surface starch. Therefore, by selecting a suitable method and condition, the improvement of product quality is possible. In order to investigate the effect of blanching temperature on kinetic of the reducing sugar content and changes in potato stick color and texture, sticks with 0.8 0.8 8 cm dimensions were prepared and blanching was carried out with hot water at different temperatures (60, 70, 80 and 90°C) and various times up to 120 minutes. Color, texture and reducing sugar content of samples were measured during blanching. The results showed that reducing sugar content was reduced during the blanching as a function of temperature and time. Also, product color and texture were mainly affected by blanching temperature, with the low temperature being more suitable to improve potato stick quality. According to the results, there was no significant difference between blanching at 80, 90°C and 60°C for reducing sugar content. Also, for this parameter, there was no significant difference between times of 100 and 5 minutes at 60°C. The least texture damage was obtained by blanching at 60°C in a short time. It could be concluded that to preserve potato stick color and texture and reduce energy consumption, blanching can be done at 60°C for 5 minutes if enzymes are inactivated. |
| first_indexed | 2024-12-20T00:11:16Z |
| format | Article |
| id | doaj.art-fb634f8ac3414b00b1115b38500bb29d |
| institution | Directory Open Access Journal |
| issn | 2251-8517 |
| language | fas |
| last_indexed | 2024-12-20T00:11:16Z |
| publishDate | 2015-01-01 |
| publisher | Isfahan University of Technology |
| record_format | Article |
| series | Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī |
| spelling | doaj.art-fb634f8ac3414b00b1115b38500bb29d2022-12-21T20:00:30ZfasIsfahan University of TechnologyTulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī2251-85172015-01-01413233243Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during BlanchingM. Asadi0N. Hamdami1S. A. H. Goli2 College of Agric., Isf. Univ.,Technol., Isfahan, Iran. College of Agric., Isf. Univ.,Technol., Isfahan, Iran. College of Agric., Isf. Univ.,Technol., Isfahan, Iran. Due to problems in storage, transportation and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance. French fries quality mainly depends on the appearance, taste, color, texture and oil uptake. One of the important steps in product processing is blanching. This step improves product texture and color due to the decrease in reducing sugar content, and causes reduction of oil uptake due to the gelatinization of surface starch. Therefore, by selecting a suitable method and condition, the improvement of product quality is possible. In order to investigate the effect of blanching temperature on kinetic of the reducing sugar content and changes in potato stick color and texture, sticks with 0.8 0.8 8 cm dimensions were prepared and blanching was carried out with hot water at different temperatures (60, 70, 80 and 90°C) and various times up to 120 minutes. Color, texture and reducing sugar content of samples were measured during blanching. The results showed that reducing sugar content was reduced during the blanching as a function of temperature and time. Also, product color and texture were mainly affected by blanching temperature, with the low temperature being more suitable to improve potato stick quality. According to the results, there was no significant difference between blanching at 80, 90°C and 60°C for reducing sugar content. Also, for this parameter, there was no significant difference between times of 100 and 5 minutes at 60°C. The least texture damage was obtained by blanching at 60°C in a short time. It could be concluded that to preserve potato stick color and texture and reduce energy consumption, blanching can be done at 60°C for 5 minutes if enzymes are inactivated.http://jcpp.iut.ac.ir/browse.php?a_code=A-10-1-205&slc_lang=en&sid=1Potato stick Blanching Reducing sugar Color Texture. |
| spellingShingle | M. Asadi N. Hamdami S. A. H. Goli Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī Potato stick Blanching Reducing sugar Color Texture. |
| title | Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching |
| title_full | Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching |
| title_fullStr | Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching |
| title_full_unstemmed | Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching |
| title_short | Changes in Quality Properties and Kinetics of Reducing Sugar Removal in Potato Sticks during Blanching |
| title_sort | changes in quality properties and kinetics of reducing sugar removal in potato sticks during blanching |
| topic | Potato stick Blanching Reducing sugar Color Texture. |
| url | http://jcpp.iut.ac.ir/browse.php?a_code=A-10-1-205&slc_lang=en&sid=1 |
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