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Control of colour in potato crisps by water treatment before frying
Author(s) -
MITCHELL R. S.,
RUTLEDGE P. J.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01698.x
Subject(s) - leaching (pedology) , chemistry , food science , environmental science , soil science , soil water
Summary Optimum conditions were determined for leaching excess reducing sugars from potato slices before frying. The rate of leaching in water was greatest at 73°C and satisfactory crisps were produced from potatoes with up to 0.4% reducing sugars.