Abstract
Studies were made on the relation of French-fry texture to solids content and to starch granule size in stored Netted Gem potatoes. Texture as evaluated both by a sensory panel and by an objective method was positively correlated with the percentages of starch granules in the 31–44 and 22–31 micron ranges. The usual positive correlations of texture with starch content, dry matter content, and specific gravity were in evidence. In limited trials, greater starch viscosiy and swelling power were associated with poorer texture. Heating time required to reach maximum viscosity was also related to texture, the longer heating times being associated with better texture.
Resumen
Se han hecho estudios de la correlación entre la papa frita a la francesa y el contenido en sólidos y el tamaño de los gránulos de almidón en papas Netted Gem almacenadas. La textura, evaluada tanto por un grupo de expertos como por un método objetivo, fué positivamente correlacionada con los porcentajes de gránulos de almidón entre los tamaños de 31–44 y 22–31 micras. Eran evidentes la usuales correlaciones positivas de la textura con el contenido en almidón, materia seca y con la gravedad específica. En ensayos limitados la mayor viscosidad del almidón y la tendencia a la hinchazón fueron asociadas con la textura más deficiente. El tiempo de calentamiento requerido para alcanzar una viscosidad máxima también estaba correlacionado con al textura, estando asociado el tiempo mayor de calientamiento can la mejor textura.
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Contribution No. 138 from the Food Research Institute, Canada Department of Agriculture, Ottawa, Ontario.
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Johnston, F.B., Kenkars, E. & Nunes, A.C. Starch and dry matter content of Netted Gem in relation to French fry texture. American Potato Journal 47, 87–93 (1970). https://doi.org/10.1007/BF02864809
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DOI: https://doi.org/10.1007/BF02864809