Soaking in a NaCl solution produce paler potato chips
(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).
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/378692
- author
- Santis, Nathalie ; Mendoza, Fernando ; Moyano, Pedro ; Pedreschi, Franco and Dejmek, Petr LU
- organization
- publishing date
- 2007
- 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
- 2016-04-01 16:14:47
- date last changed
- 2023-09-04 15:11:24
@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}}, keywords = {{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}}, doi = {{10.1016/j.lwt.2005.09.020}}, volume = {{40}}, year = {{2007}}, }