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.

LanguageEnglish (US)
Pages175-183
Number of pages9
JournalJournal of Food Processing and Preservation
Volume16
Issue number3
DOIs
StatePublished - 1992

Profile

Solanum tuberosum
Skin
Plastic molds
potatoes
Dextrose
Corn Oil
Flavors
Steam
Molds
frozen foods
Abrasion
Glycine
Amino acids
skin (animal)
Textures
Microwaves
Color
Glucose
Water
deep fat frying

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. 1992 ; Vol. 16, No. 3. pp. 175-183
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