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- Title
EFFECTS OF BLANCHING ON FIRMNESS OF SLICED POTATOES.
- Authors
Severini, C.; Baiano, A.; Del Nobile, M. A.; Mocci, G.; De Pilli, T.
- Abstract
Response surface methodology was used to investigate variables affecting the firmness of blanched potato slices such as type of blanching, time of treatment, NaCl or CaCl2 concentrations and lactic acid concentration. Results showed that the mathematical models were able to provide a good estimate of the effects of individual and interactive factors on the retention of firmness of processed potato. The best results were obtained with microwave blanching of slices dipped in calcium chloride-containing solution. In addition to firmness analysis, weight loss, moisture and starch crystallinity levels were used to determine blanching treatment effectiveness.
- Subjects
POTATOES; BLANCHING (Cooking); PROCESSED foods; FOOD industry; CALCIUM chloride; STARCH
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, Vol 16, Issue 1, p31
- ISSN
1120-1770
- Publication type
Article