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  • Felipe Richter Reis

Blanching of colored potatoes in acidic solutions improves the quality of the chips produced

Blanching, i.e., the immersion of vegetable pieces in hot water or vapor treatment is carried out in the potato industry at 65-85°C for 3-5 min (Nemś et al. 2020) for inactivating deleterious enzymes.


For colored (red and purple) potatoes, blanching can reduce the polyphenols and anthocyanin content. A way to avoid this decrease is to reduce pH by adding edible acids to the blanching water.


In the study of Agnieszka Nemś, Agnieszka Kita, Anna Sokół‐Łętowska and Alicja Kucharska, published in the Journal of Food Processing and Preservation, they evaluated the effect of the use of different acids in the blanching water on the poyphenols and anthocyanin content and on the color, texture and sensory quality of colored-flesh potatoes processed into fried chips.


As a result, the authors found that the use of a 0.3% tartaric acid blanching solution was able to yield colored potato chips with highest sensory scores, delicate texture and intensive color.




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