ISHS Acta Horticulturae 703: II International Symposium on Sweetpotato and Cassava: Innovative Technologies for Commercialization
PRODUCTION OF FROZEN FRENCH FRY-TYPE PRODUCTS FROM SWEETPOTATO GROWN IN THAILAND |
| Authors: | S. Reungmaneepaitoon, N. Poolperm, C. Jariyavattanavijit , C. Teangpook |
| Keywords: | parfried sweetpotato, process, blanching time, texture |
| Abstract:
A frozen french fry-type product was prepared from white, yellow, orange and purple flesh sweetpotato with each color from two cultivars: ‘PROC VSP 6-21’, ‘FM VSP 6-49’ (white); ‘PIS 115-1’, ‘PIS 113-7’ (yellow); ‘T101’, ‘PROC BUREAU 22’ (orange); and ‘Pichit-1’, ‘PIS 94-1’ (purple). The roots were peeled, sliced into strips and blanched for 3 min in a hot solution made of a mixture of 0.25% w/w CaCl2 and 0.25% w/w sodium acid pyrophosphate. The blanched strips were partially fried in palm oil at 180oC for 20 sec, dried in an oven for 4 min, and then frozen at -20oC. The frozen strips were fried in hot oil and evaluated by a sensory panel and by texture measurement. The shear forces of the blanched and the french fries were affected significantly by cultivar. The overall acceptability scores of the sweetpotato cultivars suitable for french-fry type production can be ranked from highest to lowest as follows: white> yellow> orange> purple. | |
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