The influence of blanching solutionson some french fries sensory properties

Abstract

The effectiveness of different blanching solutions upon French fries quality features was studied. Three Lithuanian bread potato cultivars Mirta, Vokë and Nida, cultivated in the experimental station of Vokë Branch (Lithuanian Institute of Agriculture) in 2001-2003 were chosen for the investigation. Chemical composition of potato tubers was determined in fresh mass by standard methods. Potato strips were blanched in the following solutions: 2% ascorbic acid in 60°C, 2% ascorbic acid in 20°C, 2% starch solution in 60°C, 2% NaCl solution in 60°C. The strips of potato were fried in the temperature of 180°C for 5-7 minutes in the edible oil. After 15 minutes the sensory evaluation of colour, texture, surface crispness, oiliness and the taste was carried on according to 5-point scale. The sensory properties of French fries depended on the type of blanching solution used as well as on the potato cultivar. French fries, made from potatoes of cv. Nida, were of the lightest and most attractive colour. Blanching in 2% starch solution darkened French fries colour and made their consistence and surface crispness worse but lowered their oiliness. The solutions of ascorbic acid, particularly used at the high temperature improved the surface crispness of French fries. Blanching of potato strips in 2% NaCl solution was profitable in regard to the consistence of French fries and surface crispness, particularly when cv. Mirta potatoes were used. However, the obtained products were characterized by too high oiliness. French fries made from tubers of cv. Vokë potatoes were of the best taste