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DEVELOPMENT and SENSORY CHARACTERISTICS of EXTRUDED READY‐TO‐EAT PREBAKED POTATOES
Author(s) -
AWT MOHAMED A.,
SINHA NIRMAL K.,
OFOLI ROBERT Y.,
CASH JERRY N.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00199.x
Subject(s) - food science , flavor , extrusion , chemistry , materials science , composite material
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 ‐ 20C 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 as 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.