THE EFFECT OF PREHEATING AND POTATO CULTIVAR ON THE QUALITY OF FROZEN FRENCH-FRIES

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DOKHANI SH.; JAFARIAN S.; KABIR GH.H.; MORTAZAVI BECK A.

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Journal: Journal of Water and Soil Science Year:2007 | Volume:11 | Issue:1 (B) Page(s): 421-428

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Title

THE EFFECT OF PREHEATING AND POTATO CULTIVAR ON THE QUALITY OF FROZEN FRENCH-FRIES

Author(s)

DOKHANI SH. | JAFARIAN S. | KABIR GH.H. | MORTAZAVI BECK A. | Issue Writer Certificate

Keywords

FRENCH– FRIES QUALITY PARAMETERSQ3

BLANCHINGQ3

PREHEATING TREATMENTQ3

POTATO CULTIVARQ3

Abstract

To determine the preheating effect on frozen French - fries quality, four POTATO CULTIVARs: Agria, Marfona, Auozonia & Auola were selected from Faridan region in Isfahan province & transferred to cold storage at temp. =5+0.5 oC and RH=85-90%. At first, some physico – chemical characteristics of potato tubers such as specific gravity and dry matter content were measured by A.O.A.C methods. Also reducing sugar contents were analyzed by “High Performance Liquid Chromatography” (HPLC). The potato strips were blanched in hot water at different condition: 70 oC - 4 min, 70 oC 10 min, 95 oC - 2min and then deep - fat fried at temperature 175 oC for 2 minutes.Product quality properties such as texture, color and oil absorption were determined by standard methods. The data were analyzed using a factorial experiment in a completely randomized design, and average comparisons were made by by Duncan's multiple range test (p < 0.01). The results showed that BLANCHING at 70 oC for 10 minutes markedly improved the quality parameters. Treatment at 95 oC – 2 min did not have any significant effect on Hunter Lab color parameters compared with 70 oC – 10 min. treatment, but the texture was significantly different. The oil absorption increased in strips blanched at 95 oC for 2 minutes. The samples blanched at 70 oC – 4 min had no significant effect on the product quality. In conclusion, Agria & Auola cultivars were more suitable for manufacturing French - fries than the other two varieties.

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بررسی میزان تغییر قندها و اسیدهای آلی ارقام سیب زمینی (مورن، مارفونا و آگریا) استان اصفهان طی انبارداری، با روش کروماتوگرافی با کارایی زیاد

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APA: Copy

DOKHANI, SH., JAFARIAN, S., KABIR, GH.H., & MORTAZAVI BECK, A.. (2007). THE EFFECT OF PREHEATING AND POTATO CULTIVAR ON THE QUALITY OF FROZEN FRENCH-FRIES. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 11(1 (B)), 421-428. SID. https://sid.ir/paper/14879/en

Vancouver: Copy

DOKHANI SH., JAFARIAN S., KABIR GH.H., MORTAZAVI BECK A.. THE EFFECT OF PREHEATING AND POTATO CULTIVAR ON THE QUALITY OF FROZEN FRENCH-FRIES. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2007;11(1 (B)):421-428. Available from: https://sid.ir/paper/14879/en

IEEE: Copy

SH. DOKHANI, S. JAFARIAN, GH.H. KABIR, and A. MORTAZAVI BECK, “THE EFFECT OF PREHEATING AND POTATO CULTIVAR ON THE QUALITY OF FROZEN FRENCH-FRIES,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 11, no. 1 (B), pp. 421–428, 2007, [Online]. Available: https://sid.ir/paper/14879/en

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