Pectic substances and the texture of french fried potatoes

Jaswal, A. S.

doi:10.1007/bf02872359

Cited by 27 publications

(10 citation statements)

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“…These have included addition of agents, such as sodium chloride, magnesium chloride, calcium citrate, alginates, starch, gums, etc. Smith and Davis, 1964;Jaswal, 1969;Saguy and Pinthus, 1995). Our objective was to evaluate the possible modification of texture (and oil pick up) of French-fried potatoes, by applying a low-temperature long-time blanching.…”

Section: Introductionmentioning

confidence: 99%

Low‐temperature Blanch Improves Textural Quality of French‐fries

Aguilar

Anzaldúa‐Morales

Talamás

et al. 1997

Journal of Food Science

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Potatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55-70ЊC) for several times (0-60 min.) before frying in vegetable oil (200ЊC, 4 min). Multiple puncture (raw potatoes) and single puncture and Texture Profile Analysis (TPA) of French-fries were used. Limpness angle and oil retention (Carver press) were also evaluated. Firmness and some TPA parameters (chewiness, cohesiveness) were increased (Ͼ200%) by blanch. Limpness and oil content were reduced by treatment. Improvement of French-fries texture resulted after blanching for 30-45 min. at 60-65ЊC.

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Section: Introductionmentioning

confidence: 99%

Low‐temperature Blanch Improves Textural Quality of French‐fries

Aguilar

Anzaldúa‐Morales

Talamás

et al. 1997

Journal of Food Science

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“…The results of Anderson et al [8] showed the importance of the middle lamella pectic substances as well as that preheating was necessary to make pectic substances less degradable. Jaswal [25] stated that total pectins in high and low specific gravity French fries were slightly lower than those of their potato strips. This could be explained on the basis of the partial caramelization of the pectins on frying.…”

Section: Resultsmentioning

confidence: 97%

“…Lowering values of the pectin content in French fries, as compared to the ones in the peeled tubers, can be explained by the fact that upon heating a certain part of those fractions underwent degradations which resulted in water-soluble pectins [25]. A 0.4% solution of calcium salts used for blanching (Table 2) significantly prevented the loss of the pectic substances (total pectins, water-soluble pectins) in French fries.…”

Section: Resultsmentioning

confidence: 97%

“…The use of 0.4% solutions CaCl 2 and MgCl 2 contributed to the increase of protopectin content in French fries obtained from Orlik, a very early potato variety. Jaswal [25] recorded that divalent ions, principally calcium, give strength to the protopectin by providing cross-bondings to the pectinic acid chains which after polymerization form the protopectin molecule.…”

Section: Resultsmentioning

confidence: 99%

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Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product

Tajner‐Czopek¹

2003

Nahrung

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The texture of fried potato products depends on the building elements present in the cell walls, which play the structure-forming function, as well as on physical and biochemical changes of those elements which take place in the potato tissue, when it is exposed to blanching or frying. For the research the tubers of four potato varieties (Ekra, Orlik, Sumak, and Bryza) were used, which served as material for the production of French fries. In the samples of potato tubers before and after peeling, as well as in French fries blanched in the solutions of 0.4% CaCl2 and 0.4% MgCl2 salts the contents of pectic substances and their effect on the texture of the final product were determined. The process of peeling potato tubers contributed to the decrease of the content of the pectic substances. On the average 20% of the content of water-soluble pectins and about 5% of protopectins was decreased. Water blanching and frying contributed to a further decrease of the pectic substances in French fries in relation to their content in the raw material. However, potato strips blanching in the solutions of calcium and magnesium salts prevents further loss of those substances in the final product. The presence of calcium and magnesium ions in the solution of the blanching salts caused their partial binding by the pectin substances present in the potato tissue, which resulted in the improvement of the texture of French fries, especially obtained from early potato varieties.

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“…The higher the specific gravity of tubers, the higher the crispness of the fried products. Jaswal reported that this difference is due to pectin changes (Jaswal 1969) and generally to the degradation of high-molecular nonstarch polysaccharides (Jaswal 1989 and during frying. An important role in this process is played by alkali additives in blanching media (Jaswal 1970); blanching in 0.5% CaCl, solution for 15 min at 70C was reported as the best condition for producing French fries.…”

Section: Introductionmentioning

confidence: 99%

Texture of Fried Potato Tissue as Affected by Pre‐blanching in Some Salt Solutions

Blahovec

Vacek

Patočka

1999

Journal of Texture Studies

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Planar potato crisps were prepared from potato tubers of four varieties (Agria, Javor, Nicola and Panda). The effect of slice blanching in water and solutions of Na‐, Ca‐, and Mg‐chlorides prior to frying, as well as the effect of storage time of the tubers prior to test were also studied. The deformation curves from a three point bending test were evaluated and Young's modulus (EM), maximum relative deflection (MRD), maximum tensile stress (MTS) and surface energy (SE) were determined. The MRD and MTS correspond to rupture point values of deflection and stress, respectively. The obtained results show that almost all test parameters (MTS is an exception) depend mainly on the blanching solution and the ratio of monovalent (K and Na) to divalent ions (Ca and Mg) in the crisps. Variety dependence was observed mainly in MRD and EM. An increase in the ratio monovalent over divalent cation concentrations led to lower MRD‐ and SE‐values and at the same conditions to higher Young's moduli. EM‐values of 320–340 MPa were obtained for the two varieties with higher content of starch (Javor and Panda) while for the two varieties with lower starch content (Agria and Nicola) values of 230–250 MPa were observed. The MRD was of 0.057–0.061 for Javor and Panda and 0.075–0.080 for Agria and Nicola. The starch content could not explain the observed variety differences for maximum tensile stress and surface energy.

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Pectic substances and the texture of french fried potatoes

Cited by 27 publications

References 5 publications

Low‐temperature Blanch Improves Textural Quality of French‐fries

Low‐temperature Blanch Improves Textural Quality of French‐fries

Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product

Texture of Fried Potato Tissue as Affected by Pre‐blanching in Some Salt Solutions

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