Soaking in a NaCl solution produce paler potato chips

Summary, in English

Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis. Stepwise increases in blanching temperature (60, 65, 70, 75, 80 degrees C/5 min) gave rise to gradually darker chips above 65 degrees C, by a total of 9L* units (P = 0.001). Slices soaked after blanching in a 3% NaCl solution for 5 min were consistently paler by 5L* units (P = 0.0054) than those soaked in water only. Change in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 degrees C/5 min (P = 0.0125).

• Författare: Nathalie Santis; Fernando Mendoza; Pedro Moyano; Franco Pedreschi; Petr Dejmek
• Avdelning/ar: Department of Food Technology, Engineering and Nutrition
• Publiceringsår: 2007
• Språk: Engelska
• Sidor: 307-312
• Publikation/Tidskrift/Serie: LWT - Food Science and Technology
• Volym: 40
• Issue: 2
• Länkar: http://dx.doi.org/10.1016/j.lwt.2005.09.020
• Dokumenttyp: Artikel i tidskrift
• Förlag: Elsevier
• Ämne: Food Engineering
• Nyckelord: NaCl soaking; color; chips; frying; potato; slices; blanching
• Status: Published
• ISBN/ISSN/Övrigt: ISSN: 0023-6438