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The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes

AutorFernández, Cristina; Álvarez, M. Dolores ; Canet, Wenceslao
Palabras claveResponse surface methodology
Pre-heating
Potato puree
Overall acceptability
Cryoprotectants
Freezing
Thawing.
Pectin methylesterase enzyme
Fecha de publicación2006
EditorWiley-Blackwell
CitaciónInternational Journal of Food Science and Technology 41: 577- 595 (2006)
ResumenThe effect of low-temperature blanching (LTB) prior to cooking on colour, textural, firmness and oscillatory parameters, sensory attributes and overall acceptability of either fresh or frozen/thawed mashed potatoes was studied using response surface methodology (RSM) to establish the optimum temperature and time for blanching in both types of mashed potatoes. A central composite rotatable design was used to study the effects of variation in levels of blanching temperature (57.93-72.07 °C) and time (15.86-44.14 min) on the quality parameters. Stationary points showing maximum thickening had critical temperatures (approximately 67-69 °C) and times (approximately 26-30 min) in the ranges of temperature and time used for each independent variable for both fresh and frozen/thawed mashed potato. Results showed a high correlation between structural reinforcement and overall acceptability under optimum experimental blanching conditions. This demonstrates the potential of this experimental approach in terms of tailoring physical properties to predetermined levels in order to meet consumer preferences in mashed potatoes, and of altering the changes that occur after freezing and thawing. © 2005 Institute of Food Science and Technology Trust Fund.
DescripciónThe definitive version is available at www3.interscience.wiley.com]
URIhttp://hdl.handle.net/10261/89428
DOI10.1111/j.1365-2621.2005.01119.x
Identificadoresdoi: 10.1111/j.1365-2621.2005.01119.x
issn: 0950-5423
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