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  • Santis, Nathalie, et al. (author)
  • Soaking in a NaCl solution produce paler potato chips
  • 2007
  • In: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 40:2, s. 307-312
  • Journal article (peer-reviewed)abstract
    • Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis. Stepwise increases in blanching temperature (60, 65, 70, 75, 80 degrees C/5 min) gave rise to gradually darker chips above 65 degrees C, by a total of 9L* units (P = 0.001). Slices soaked after blanching in a 3% NaCl solution for 5 min were consistently paler by 5L* units (P = 0.0054) than those soaked in water only. Change in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 degrees C/5 min (P = 0.0125).
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  • Result 1-1 of 1
Type of publication
journal article (1)
Type of content
peer-reviewed (1)
Author/Editor
Dejmek, Petr (1)
Mendoza, Fernando (1)
Santis, Nathalie (1)
Moyano, Pedro (1)
Pedreschi, Franco (1)
University
Lund University (1)
Language
English (1)
Research subject (UKÄ/SCB)
Engineering and Technology (1)
Year
2007 (1)

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