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Soaking in a NaCl solution produce paler potato chips

Santis, Nathalie; Mendoza, Fernando; Moyano, Pedro; Pedreschi, Franco and Dejmek, Petr LU (2007) In LWT- Food Science and Technology 40(2). p.307-312
Abstract
Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis. Stepwise increases in blanching temperature (60, 65, 70, 75, 80 degrees C/5 min) gave rise to gradually darker chips above 65 degrees C, by a total of 9L* units (P = 0.001). Slices soaked after blanching in a 3% NaCl solution for 5 min were consistently paler by 5L* units (P = 0.0054) than those soaked in water only. Change in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 degrees C/5 min (P = 0.0125).
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
NaCl soaking, color, chips, frying, potato, slices, blanching
in
LWT- Food Science and Technology
volume
40
issue
2
pages
307 - 312
publisher
Elsevier
external identifiers
  • wos:000241664300017
  • scopus:33749334663
ISSN
0023-6438
DOI
10.1016/j.lwt.2005.09.020
language
English
LU publication?
yes
id
dcda50b7-5276-438b-926e-4d604c772f1d (old id 378692)
date added to LUP
2007-12-14 14:07:06
date last changed
2017-11-12 03:56:46
@article{dcda50b7-5276-438b-926e-4d604c772f1d,
  abstract     = {Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis. Stepwise increases in blanching temperature (60, 65, 70, 75, 80 degrees C/5 min) gave rise to gradually darker chips above 65 degrees C, by a total of 9L* units (P = 0.001). Slices soaked after blanching in a 3% NaCl solution for 5 min were consistently paler by 5L* units (P = 0.0054) than those soaked in water only. Change in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 degrees C/5 min (P = 0.0125).},
  author       = {Santis, Nathalie and Mendoza, Fernando and Moyano, Pedro and Pedreschi, Franco and Dejmek, Petr},
  issn         = {0023-6438},
  keyword      = {NaCl soaking,color,chips,frying,potato,slices,blanching},
  language     = {eng},
  number       = {2},
  pages        = {307--312},
  publisher    = {Elsevier},
  series       = {LWT- Food Science and Technology},
  title        = {Soaking in a NaCl solution produce paler potato chips},
  url          = {http://dx.doi.org/10.1016/j.lwt.2005.09.020},
  volume       = {40},
  year         = {2007},
}