The influence of blanching process on the quality of French fries
Agnieszka Tajner-Czopek
iaipr@upwr.edu.plKatedra Technologii Rolnej i Przechowalnictwa, Akademia Rolnicza we Wrocławiu (Poland)
Grażyna Lisińska
Katedra Technologii Rolnej i Przechowalnictwa, Akademia Rolnicza we Wrocławiu (Poland)
Abstract
Four varieties of potato: Orlik (very early), Sumak (early), Ekra (mid-early, starchy) and Bryza (very late) were used in the experiment. The French fries were prepared from the raw material by the two-stage method. Potato strips were blanched in the following solutions: 0.4% calcium chloride and 0.4% magnesium chloride. The basic chemical composition was determined in potatoes. In French fries, the following parameters were studied: fat content, calcium and magnesium ions content — by the ASA method and the texture by the objective method. It was stated that blanching in the solutions caused a significant decrease of fat content in French fries obtained from the Bryza and Orlik varieties. Blanching of potato strips in the solutions of 0.4% calcium chloride and 0.4% magnesium chloride caused increase of Ca and Mg contents in French fries and improvement of the texture of ready products, particularly of those obtained from potatoes of early varieties. The addition of magnesium salt to blanching solution influenced the texture of French fries to higher degree than the addition of calcium salt.
Keywords:
blanching, French fries, calcium and magnesium ions, potato varietyReferences
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Authors
Agnieszka Tajner-Czopekiaipr@upwr.edu.pl
Katedra Technologii Rolnej i Przechowalnictwa, Akademia Rolnicza we Wrocławiu Poland
Authors
Grażyna LisińskaKatedra Technologii Rolnej i Przechowalnictwa, Akademia Rolnicza we Wrocławiu Poland
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