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Effect of storage period, cultivar and two growing locations on the processing quality of french fried potatoes

Content Provider	Springer Nature Link
Author	Agblor, A. Scanlon, M. G.
Copyright Year	2002
Abstract	The source of raw potato tubers and the tubers’ duration of storage have a significant effect on color and texture of french fries. Controlling these variations is crucial to ensuring a consistent, high-quality end product. Russet Burbank and Shepody potatoes grown at two sites in Manitoba, Canada were stored for 9 and 11 months in 1994, and for 1 and 3 months in 1995, to determine the effects of short-term storage period, cultivar, and two tuber-growing locations on fry color and texture. French fry texture was measured by a puncture test, and peak force and peak deformation used as indices of textural quality. Large peak forces and deformations were assumed to be indicative of improved textural quality. Hunterlab L (lightness) value was used to determine fry color, higher values being associated with improved color quality. Fries processed from 11-month-old tubers had improved color and textural quality compared to those processed from 9-month-old tubers. Fries processed after 3 months tuber storage were darker in color but firmer in texture than fries processed from tubers after 1 month of storage. Differences in texture and color between the two cultivars were more evident with prolonged storage; fries processed from Russet Burbank potatoes were superior in texture and lighter in color than fries made from Shepody potatoes. With respect to site, fries processed from potatoes grown at Portage had better texture but darker color than those processed from Carberry potatoes. It was postulated that the calcium content of the soils may be responsible for both these results.La procedencia de los tubérculos crudos de papa y la duración del almacenamiento tienen un efecto considerable sobre el color y la textura de las papas fritas a la francesa. El control de estas variaciones es crucial para asegurar un producto final uniforme y de alta calidad. Las variedades Russet Burbank y Shepody cultivadas en dos sitios de Manitoba, Canadá, se almacenaron durante 9 y 11 meses en 1994, y durante 1 a 3 meses en 1995, para determinar los efectos del período de almacenamiento a corto plazo, del cultivar y de dos lugares de crecimiento del tubérculo en el color y la textura de las papas fritas. La textura de las papas fritas se midió mediante una prueba de punción, usando la fuerza máxima y la deformacién máxima como índices de calidad. La fuerza y la deformación maximas se asumieron como indicativo de calidad de textura mejorada. El valor Hunterlab L (liviandad) se usó para determinar el color de las papas fritas, los valores más altos estuvieron asociados a una mejor calidad de color. Las papas fritas procesadas con tubérculos de 11 meses tuvieron mejor color y calidad de textura en comparación con los tubérculos procesados a los 9 meses. Las papas fritas procesadas después de 3 meses de almacenamiento del tubérculo tuvieron un color más oscuro pero fueron mas firmes en textura que las procesadas con tubérculos de 1 mes de almacenamiento. Las diferencias de textura y color entre los dos cultivares fueron más evidentes con almacenamiento prolongado; las papas fritas procesadas con la variedad Russet Burbank fueron superiores en textura y de colores más ligeros que las papas fritas de la variedad Shepody. Con respecto al lugar, las papas cultivadas en Portage una vez fritas tuvieron mejor textura pero fueron más oscuras que las procesadas a partir de papas procedentes de Carberry. Se sugiere que el contenido de calcio de los suelos podria ser responsable de estos resultados.
Starting Page	167
Ending Page	172
Page Count	6
File Format	PDF
ISSN	1099209X
Journal	American Potato Journal
Volume Number	79
Issue Number	3
e-ISSN	18749380
Language	English
Publisher	Springer-Verlag
Publisher Date	2002-01-01
Publisher Institution	Potato Association of America
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Life Sciences Plant Sciences Animal Genetics and Genomics Agriculture Plant Physiology Plant Pathology
Content Type	Text
Resource Type	Article
Subject	Plant Science Agronomy and Crop Science

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