DEVELOPMENT and SENSORY CHARACTERISTICS of EXTRUDED READY‐TO‐EAT PREBAKED POTATOES

MOHAMED A. KEN AWT, NIRMAL K. SINHA, ROBERT Y. OFOLI, JERRY N. CASH

    Research output: Contribution to journalArticle

    • 2 Citations

    Abstract

    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.

    Original languageEnglish (US)
    Pages (from-to)175-183
    Number of pages9
    JournalJournal of Food Processing and Preservation
    Volume16
    Issue number3
    DOIs
    StatePublished - 1992

    Profile

    Skin
    potatoes
    Solanum tuberosum
    Plastic molds
    Dextrose
    Flavors
    Molds
    Abrasion
    Amino acids
    Steam
    Textures
    Microwaves
    Color
    Water
    Preganglionic Autonomic Fibers
    Ocular Accommodation
    Orthostatic Hypotension
    Hybrid Cells
    frozen foods
    skin (animal)

    ASJC Scopus subject areas

    • Food Science
    • Chemistry(all)
    • Chemical Engineering(all)

    Cite this

    DEVELOPMENT and SENSORY CHARACTERISTICS of EXTRUDED READY‐TO‐EAT PREBAKED POTATOES. / KEN AWT, MOHAMED A.; SINHA, NIRMAL K.; OFOLI, ROBERT Y.; CASH, JERRY N.

    In: Journal of Food Processing and Preservation, Vol. 16, No. 3, 1992, p. 175-183.

    Research output: Contribution to journalArticle

    KEN AWT, MOHAMED A.; SINHA, NIRMAL K.; OFOLI, ROBERT Y.; CASH, JERRY N. / DEVELOPMENT and SENSORY CHARACTERISTICS of EXTRUDED READY‐TO‐EAT PREBAKED POTATOES.

    In: Journal of Food Processing and Preservation, Vol. 16, No. 3, 1992, p. 175-183.

    Research output: Contribution to journalArticle

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    abstract = "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.",
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    AU - CASH,JERRY N.

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