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Soaking in a NaCl solution produce paler potato chips

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Author

  • Nathalie Santis
  • Fernando Mendoza
  • Pedro Moyano
  • Franco Pedreschi
  • Petr Dejmek

Summary, in English

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).

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2007

Language

English

Pages

307-312

Publication/Series

LWT - Food Science and Technology

Volume

40

Issue

2

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • NaCl soaking
  • color
  • chips
  • frying
  • potato
  • slices
  • blanching

Status

Published

ISBN/ISSN/Other

  • ISSN: 0023-6438