학술논문
Improvement of color and limpness of fried potatoes by in situ pectinesterase activation
Document Type
Academic Journal
Author
Source
European Food Research & Technology. Nov 1999, Vol. 210 Issue 1, p49, 4 p.
Subject
Language
English
ISSN
1438-2377
Abstract
aLow-temperature, long-time blanching (LT--LT blanching) was performed on potato strips prior to frying. Application of this treatment actived the pectinesterase enzyme in situ resulting in a decrease in the limpness of the fried potatoes likewise, an improvement in color was obtained as the result of a decrease in reducing sugar content. LT--LT blanching at 65aadegC for 45min gave the greatest improvement in the color and limpness of french fries.