Firmness control of sweetpotato French fry-type product by tissue acidification

The softening of a French fry-type product prepared from 'Jewel' sweetpotatoes decreased linearly (P /- 0.01) when the tissue pH was incrementally lowered from ca. 6 to 3.8 prior to blanching. Tissue pH was decreased by vacuum infiltration of a series of organic and mineral acids of 0.01 t...

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Veröffentlicht in:	Journal of food science 1992-01, Vol.57 (1), p.138-142
Hauptverfasser:	Walter, W.M. Jr. (USDA-ARS, North Carolina State Univ., Raleigh, NC), Fleming, H.P, McFeeters, R.F
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDIFICACION ACIDIFICATION ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE ALMIDON AMIDON BATATA Biological and medical sciences DURETE DUREZA Food industries Food processing industry Fruit and vegetable industries Fruits & vegetables Fundamental and applied biological sciences. Psychology Heat HIDROLISIS HYDROLYSE PATATE DOUCE PRODUCTOS DE LA PAPA PRODUIT A BASE DE POMME DE TERRE
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