کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6401062 1628531 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quality of the pre-cooked potato strips processed by Radiant Wall Oven
ترجمه فارسی عنوان
کیفیت سیب زمینی از قبل تهیه شده توسط فرایند دیواره اشعه آبی پردازش شده است
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Steam processing and infrared heating used to produce reduced-fat French fries.
- RWO baked pre-cooked potato strips had at least 85% less fat than fried strips.
- Consumer acceptability of the RWO baked pre-cooked potato strips was over 75%.
- Consumers were willing to compromise sensory quality for reduced-fat potato strips.

Steam processing was paired with the Radiant Wall Oven (RWO) to produce reduced-fat baked potato strips. Par-fried frozen potato strips, having 5 × 1 × 1 cm3 dimensions, were pre-cooked in steam chamber for 75 or 90 s. Then, steam-processed potato strips were heated in RWO at different temperatures: 450 °C for 3 or 3.5 min, at 500 °C for 2.5 or 3 min, at 550 °C for 1.5 or 2 min. Instrumental and sensory quality characteristics of RWO processed pre-cooked potato strips were investigated and compared to deep-fat fried samples at 177 °C for 3 min. RWO baked pre-cooked potato strips at 500 °C for 3 min, regardless of steam processing time, were similar to control in terms of texture, chroma, shrinkage and yield, yet contained 86.8% less fat. A trained panel indicated that texture of the potato strips, baked in RWO at 500 °C for 3 min after steam processing for 90 s, was not significantly different than that of the control samples. Finally, consumer panel indicated 51.2% acceptability and 35% willingness to purchase the RWO-baked pre-cooked potato strips. However, acceptability of the RWO-baked pre-cooked potato strips rose to more than 75% when fat content and corresponding calories were revealed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 66, March 2016, Pages 565-571
نویسندگان
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