Development and sensory characteristics of extruded ready-to-eat prebaked potatoes
Small and off-grade Atlantic variety potatoes, which are normally not processed into products, were extruded and formed into precooked, ready-to-serve simulated baked potatoes. The potatoes were abrasion peeled, diced, steam blanched for 3 min, blended with 7% nonfat dry milk and extruded. The extru...
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| Veröffentlicht in: | Journal of food processing and preservation 1992-01, Vol.16 (3), p.175-183 |
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| container_title | Journal of food processing and preservation |
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| creator | Kenawi, M.A. (Mirsia University, Egypt) Sinha, N.K Ofoli, R.Y Cash, J.N |
| description | Small and off-grade Atlantic variety potatoes, which are normally not processed into products, were extruded and formed into precooked, ready-to-serve simulated baked potatoes. The potatoes were abrasion peeled, diced, steam blanched for 3 min, blended with 7% nonfat dry milk and extruded. The extruded product was filled into potato shaped plastic molds and stored at -2OC for 24 h. Subsequently the frozen product was removed for the molds and dipped into a batter of wheat flour, water, glycine and dextrose to form skin and again stored in frozen conditions above. Deep frying of the frozen products in corn oil at 190C for 3 min stabilized the skin coat. The microwave-baked simulated potatoes were evaluated for texture, flavor and color, and showed a high degree of acceptability |
| doi_str_mv | 10.1111/j.1745-4549.1992.tb00199.x |
| format | Article |
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The potatoes were abrasion peeled, diced, steam blanched for 3 min, blended with 7% nonfat dry milk and extruded. The extruded product was filled into potato shaped plastic molds and stored at -2OC for 24 h. Subsequently the frozen product was removed for the molds and dipped into a batter of wheat flour, water, glycine and dextrose to form skin and again stored in frozen conditions above. Deep frying of the frozen products in corn oil at 190C for 3 min stabilized the skin coat. 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The microwave-baked simulated potatoes were evaluated for texture, flavor and color, and showed a high degree of acceptability</description><subject>Biological and medical sciences</subject><subject>Catering and ready-to-eat meal industries</subject><subject>COCCION AL HORNO</subject><subject>CUISSON AU FOUR</subject><subject>DESARROLLO DE UN PRODUCTO</subject><subject>DEVELOPPEMENT DE PRODUIT</subject><subject>EXTRUSION</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>PAPA</topic><topic>POMME DE TERRE</topic><topic>PREFERENCE ALIMENTAIRE</topic><topic>PREFERENCIAS ALIMENTARIAS</topic><topic>PROPIEDADES ORGANOLEPTICAS</topic><topic>PROPRIETE ORGANOLEPTIQUE</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kenawi, M.A. (Mirsia University, Egypt)</creatorcontrib><creatorcontrib>Sinha, N.K</creatorcontrib><creatorcontrib>Ofoli, R.Y</creatorcontrib><creatorcontrib>Cash, J.N</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kenawi, M.A. (Mirsia University, Egypt)</au><au>Sinha, N.K</au><au>Ofoli, R.Y</au><au>Cash, J.N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development and sensory characteristics of extruded ready-to-eat prebaked potatoes</atitle><jtitle>Journal of food processing and preservation</jtitle><date>1992-01-01</date><risdate>1992</risdate><volume>16</volume><issue>3</issue><spage>175</spage><epage>183</epage><pages>175-183</pages><issn>0145-8892</issn><eissn>1745-4549</eissn><coden>JFPPDL</coden><abstract>Small and off-grade Atlantic variety potatoes, which are normally not processed into products, were extruded and formed into precooked, ready-to-serve simulated baked potatoes. The potatoes were abrasion peeled, diced, steam blanched for 3 min, blended with 7% nonfat dry milk and extruded. The extruded product was filled into potato shaped plastic molds and stored at -2OC for 24 h. Subsequently the frozen product was removed for the molds and dipped into a batter of wheat flour, water, glycine and dextrose to form skin and again stored in frozen conditions above. Deep frying of the frozen products in corn oil at 190C for 3 min stabilized the skin coat. The microwave-baked simulated potatoes were evaluated for texture, flavor and color, and showed a high degree of acceptability</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1745-4549.1992.tb00199.x</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0145-8892 |
| ispartof | Journal of food processing and preservation, 1992-01, Vol.16 (3), p.175-183 |
| issn | 0145-8892 1745-4549 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Catering and ready-to-eat meal industries COCCION AL HORNO CUISSON AU FOUR DESARROLLO DE UN PRODUCTO DEVELOPPEMENT DE PRODUIT EXTRUSION Food industries Fundamental and applied biological sciences. Psychology PAPA POMME DE TERRE PREFERENCE ALIMENTAIRE PREFERENCIAS ALIMENTARIAS PROPIEDADES ORGANOLEPTICAS PROPRIETE ORGANOLEPTIQUE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS |
| title | Development and sensory characteristics of extruded ready-to-eat prebaked potatoes |
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