We express appreciation to Dr. D.D. Hamann and Mr. Randy Koch for expert advice with regard to texture measurements.
Firmness Control of Sweetpotato French Fry-Type Product by Tissue Acidification
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 138–142, January 1992
How to Cite
WALTER, W. M., FLEMING, H. P. and McFEETERS, R. F. (1992), Firmness Control of Sweetpotato French Fry-Type Product by Tissue Acidification. Journal of Food Science, 57: 138–142. doi: 10.1111/j.1365-2621.1992.tb05441.x
Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/21/91; revised 8/08/91; accepted 8/18/91.
The softening of a French fry-type product prepared from‘Jewel’ sweetpotatoes decreased linearly (P ≤ 0.01) when the tissue pH was incrementally lowered from ca. 6 to 3.8 prior to blanching. Tissue pH was decreased by vacuum infiltration of a series of organic and mineral acids of 0.01 to 0.4M. Firmness retention decreased when the ionic strength of the acidulant was increased by addition of NaCl. The structures of the pectic substances were affected by the tissue pH and starch hydrolysis decreased as tissue pH decreased from its normal value of ca. 6, reflecting partial inactivation of endogenous amylolytic enzymes.