Articles
PRODUCTION OF FROZEN FRENCH FRY-TYPE PRODUCTS FROM SWEETPOTATO GROWN IN THAILAND
Article number
703_31
Pages
247 – 252
Language
English
Abstract
A frozen french fry-type product was prepared from white, yellow, orange and purple flesh sweetpotato with each color from two cultivars: PROC VSP 6-21, FM VSP 6-49 (white); PIS 115-1, PIS 113-7 (yellow); T101, PROC BUREAU 22 (orange); and Pichit-1, PIS 94-1 (purple). The roots were peeled, sliced into strips and blanched for 3 min in a hot solution made of a mixture of 0.25% w/w CaCl2 and 0.25% w/w sodium acid pyrophosphate.
The blanched strips were partially fried in palm oil at 180oC for 20 sec, dried in an oven for 4 min, and then frozen at -20oC. The frozen strips were fried in hot oil and evaluated by a sensory panel and by texture measurement.
The shear forces of the blanched and the french fries were affected significantly by cultivar.
The overall acceptability scores of the sweetpotato cultivars suitable for french-fry type production can be ranked from highest to lowest as follows: white> yellow> orange> purple.
The blanched strips were partially fried in palm oil at 180oC for 20 sec, dried in an oven for 4 min, and then frozen at -20oC. The frozen strips were fried in hot oil and evaluated by a sensory panel and by texture measurement.
The shear forces of the blanched and the french fries were affected significantly by cultivar.
The overall acceptability scores of the sweetpotato cultivars suitable for french-fry type production can be ranked from highest to lowest as follows: white> yellow> orange> purple.
Publication
Authors
S. Reungmaneepaitoon, N. Poolperm, C. Jariyavattanavijit , C. Teangpook
Keywords
parfried sweetpotato, process, blanching time, texture
Online Articles (34)