Low-temperature Blanch Improves Textural Quality of French-fries

Authors

  • C.N. AGUILAR,

    1. The authors are affiliated with Universidad Autónoma de Chihuahua, Faculty of Chemistry, Postgraduate Studies Dept., P.O. Box 1542-C, Chihuahua, Chih., Mexico. Author Agullar is also affiliated with Universidad Autónoma de Coahuila, Faculty of Chemistry, Food Research Dept., Blvd. V. Carranza e Ing. J. Cárdenas, Saltillo, Coah., Mexico.
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  • A. ANZALDÚA-MORALES,

    1. The authors are affiliated with Universidad Autónoma de Chihuahua, Faculty of Chemistry, Postgraduate Studies Dept., P.O. Box 1542-C, Chihuahua, Chih., Mexico. Author Agullar is also affiliated with Universidad Autónoma de Coahuila, Faculty of Chemistry, Food Research Dept., Blvd. V. Carranza e Ing. J. Cárdenas, Saltillo, Coah., Mexico.
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  • R. TALAMÁS,

    1. The authors are affiliated with Universidad Autónoma de Chihuahua, Faculty of Chemistry, Postgraduate Studies Dept., P.O. Box 1542-C, Chihuahua, Chih., Mexico. Author Agullar is also affiliated with Universidad Autónoma de Coahuila, Faculty of Chemistry, Food Research Dept., Blvd. V. Carranza e Ing. J. Cárdenas, Saltillo, Coah., Mexico.
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  • G. GASTÉLUM

    1. The authors are affiliated with Universidad Autónoma de Chihuahua, Faculty of Chemistry, Postgraduate Studies Dept., P.O. Box 1542-C, Chihuahua, Chih., Mexico. Author Agullar is also affiliated with Universidad Autónoma de Coahuila, Faculty of Chemistry, Food Research Dept., Blvd. V. Carranza e Ing. J. Cárdenas, Saltillo, Coah., Mexico.
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  • We thank Juan Carlos Contreras, Universidad Autónoma de Coahuila, for help through several stages of this work. We are also grateful to Prof. Malcolm C. Bourne (Cornell University/New York State Agricultural Experiment Station) for advice and help. Thanks to Universidad Autónoma de Chihuahua (Postgraduate Studies Division) and to Boine Johnson (Texture Technologies Corporation, Scarsdale, NY) for financial help.

  • Part of the information contained in this paper was first presented as a poster at the 1995 IFT Annual Meeting, Anaheim, Calif. The paper is based on author Cristóbal N. Aguilar's thesis for a M.S. degree. Studies and thesis were carried out at the Universidad Autónoma de Chihuahua sponsored by CONACYT (National Board of Science and Technology) and the Universidad Autónoma de Coahuila, Mexico.

ABSTRACT

Potatoes, CV. Alpha, were sorted (specific gravity), peeled, cut, and blanched at four temperatures (55—70°C) for several times (0—60 min.) before frying in vegetable oil (200°C, 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 (>200%) by blanch. Limpness and oil content were reduced by treatment. Improvement of French-fries texture resulted after blanching for 30—45 min. at 60—65°C.

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