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SURFACE TEXTURIZATION OF EXTRUDED AND PREFORMED POTATO PRODUCTS BY A THREE‐STEP, DRY‐STEAM DRY PROCESS
Author(s) -
AKA M.,
SAYRE R. N.,
NG K. C.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02452.x
Subject(s) - steaming , french fries , food science , raw material , pulp and paper industry , starch , flavor , potato starch , chemistry , materials science , engineering , organic chemistry
A dry‐steam‐dry process was used to make a crisp French fry from mash potatoes without additives. The times and conditions for drying, steaming and drying were varied and evaluated to get an organoleptically acceptable product. Long cooking times, high pressures and shearing actions that caused cellular damage and release of free starch were detrimental to the process and product. Compared with the commercially available product, the extruded French fry is more crisp, fries in a shorter time, absorbs less oil, has more natural potato flavor and has an excellent “plate‐life.’ Other comparisons showed the process utilized less raw material and produced more strips and servings than was possible with the commercial process and product.