Soaking in a NaCl solution produce paler potato chips
作者： Nathalie Santis , Fernando Mendoza , Pedro Moyano , Franco Pedreschi , Petr Dejmek
DOI: 10.1016/J.LWT.2005.09.020
关键词: Tubercle 、 Blanching 、 Crystallography 、 Horticulture 、 Chemistry
摘要: Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces the chips analysed for average L*a*b* color by digital photography image analysis. Stepwise increases blanching temperature (60, 65, 70, 75, 80 degrees C/5 min) gave rise to gradually darker above 65 C, total 9L* units (P = 0.001). Slices after 3% 5 min consistently paler 5L* 0.0054) than those only. Change concentration range 0.6-9% was found using one-tailed paired t-test, subsequent at 70 0.0125).
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