Effect of guar gum coating on moisture content, oil uptake and textural properties of fried (French fries) potato from different cultivars

被引：0

作者：

Kaur, Amritpal ^{[1
]}

Singh, Narpinder ^{[1
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2007年 / 44卷 / 01期

关键词：

potato; guar gum coating; french-fries; blanching; oil uptake; moisture content; textural properties;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Blanching and coating (guar gum 0.5%) effects on moisture content, oil uptake and textural properties of fried strips of 6 potato cultivars were studied. Untreated fried strips showed lower moisture whereas blanched-guar gum coated strips (GGCS) showed higher moisture content retention after frying. A significant (p <= 0.05)variation was observed in oil absorption and textural properties of untreated-, blanched- and blanched-GGCS fries strips from different potato cultivars after frying. The lower oil uptake was observed during frying in blanched-GGCS as compared to untreated- and blanched-strips. Blanched-GGCS of 'Kufri Sindhuri' had the highest moisture content while 'Kufri Chipsona-2' showed the least. Blanched-GGCS of 'Kufri Chipsona-2' and 'Kufri Sindhuri' had the lowest and the highest oil uptake, respectively. Textural properties viz rupture force, core force and springiness of raw potato strips decreased on frying. While blanched-GGCS had the highest rupture force, core force and springiness followed by blanched and untreated strips in all varieties.

引用

页码：115 / 117

页数：3

共 24 条

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