Texture of fried potato tissue as effected by pre-blanching in some salt solutions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60109807%3A_____%2F99%3A8P012125" target="_blank" >RIV/60109807:_____/99:8P012125 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Texture of fried potato tissue as effected by pre-blanching in some salt solutions

Original language description

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 MTScorrespond 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 (Caand 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

Czech name

Texture of fried potato tissue as effected by pre-blanching in some salt solutions

Czech description

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 MTScorrespond 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 (Caand 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

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/GA525%2F96%2F1398" target="_blank" >GA525/96/1398: The texture of potato tubers during processing</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

1999

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Texture Studies

ISSN

0022-4901

e-ISSN

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Volume of the periodical

30

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

15

Pages from-to

493-507

UT code for WoS article

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EID of the result in the Scopus database

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