Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
| Autor: | Silvana Magalhães Salgado, Tânia Lúcia Montenegro Stamford, Samara Alvachian Cardoso Andrade, Natalia Carvalho Montenegro de Vasconcelos, Michelle Galindo de Oliveira, Alda Verônica Souza Livera |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
food.ingredient
Blanching Sodium chemistry.chemical_element lcsh:TX341-641 freezing Sensory analysis food lcsh:Technology (General) Glycemic load Food science Resistant starch Flavor Glycemic blanching food and beverages calcium chloride Glycemic index chemistry sodium chloride lcsh:T1-995 glycemic index lcsh:Nutrition. Foods and food supply texture Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.35 n.3 2015 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 35, Issue: 3, Pages: 561-569, Published: 15 SEP 2015 Food Science and Technology, Vol 35, Iss 3, Pp 561-569 (2015) |
| Popis: | The aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to determine granule microstructure, carbohydrate fractions, glycemic index, and glycemic load. Blanching B3, despite reducing oil absorption and providing less oiliness, obtained lesser overall preference. Freezing for 30 days increased the lightness, except for when sodium chloride was used, which intensified the color yellow. The use of sodium chloride did not interfere with the type of starch granules, nor with the formation of resistant starch; however, longer freezing time reduced the glycemic index and concentrated the dietary fiber content. All samples exhibited low glycemic index and moderate glycemic loads. |
| Databáze: | OpenAIRE |
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