Kartoffeln und Kartoffel-Erzeugnisse

Mohler, H.; Sulser, H.

doi:10.1007/978-3-642-87680-6_16

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1999

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“…Potatoes of either, 1.0914-1.0954 (LSG), or high specific gravity, 1.1028-1.1068 (HSG), were selected. These densities were representative of 24% TS and 26.3% TS (Mohler and Sulser, 1968).…”

Section: Raw Materialsmentioning

confidence: 99%

Reproducible Texture Analysis of Potato Chips

Segnini

Dejmek

Öste

1999

Journal of Food Science

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An Instron punch test with three point support of a potato chip was developed, and factors affecting the results were evaluated. Individual potato chips were fried in palm oil in a forced circulation glass container, and their moisture content and texture were determined. Sample handling parameters contributing most to variability of moisture and texture were the cutting device, and position of the sample within the tuber. For oil temperatures 140 and 180ЊC, and two potato specific gravities, moisture and texture changes were studied during frying. Maximum force of break was in the 2-4% moisture region. Individual chips showed highly variable room temperature adsorption/desorption.

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Section: Raw Materialsmentioning

confidence: 99%