NaCl soaking treatment for improving the quality of french-fried potatoes

Author	dc.contributor.author	Bunger Timmermann, Andrea	es_CL
Author	dc.contributor.author	Moyano, P. C.	es_CL
Author	dc.contributor.author	Rioseco, V.
Admission date	dc.date.accessioned	2009-06-16T16:12:46Z
Available date	dc.date.available	2009-06-16T16:12:46Z
Publication date	dc.date.issued	2003
Cita de ítem	dc.identifier.citation	FOOD RESEARCH INTERNATIONAL 36(2):161-166	en
Identifier	dc.identifier.issn	0963-9969
Identifier	dc.identifier.uri	https://repositorio.uchile.cl/handle/2250/120671
Abstract	dc.description.abstract	Potato strips were soaked in 3, 5 or 7% NaCl solutions (25 degreesC) previous to frying, to study the effect on oil uptake. Sensory responses indicated the best texture and lowest oil uptake at 3% NaCl solution for 50 min. Soaking had no effect (P < 0.05) on color (L, a and b*) or moisture loss during deep fat frying at 180 degreesC. Soaking significantly reduced oil uptake from 0.13 to 0.10 g oil/g dry matter and increased the measured texture parameters (hardness to penetrate both crusts, and both work and initial rigidity). Sensory acceptability was not different (P < 0.05) between the soaked product and a commercial sample.	en
Lenguage	dc.language.iso	en	en
Publisher	dc.publisher	ELSEVIER SCIENCE BV	en
Keywords	dc.subject	French fries potatoes	en
Título	dc.title	NaCl soaking treatment for improving the quality of french-fried potatoes	en
Document type	dc.type	Artículo de revista