Soaking in a NaCl solution produce paler potato chips

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dc.contributor.authorSantis, Nathalie
dc.contributor.authorMendoza, Fernando
dc.contributor.authorMoyano, Pedro
dc.contributor.authorPedreschi, Franco
dc.contributor.authorDejmek, Petr
dc.date.accessioned2024-01-10T14:21:41Z
dc.date.available2024-01-10T14:21:41Z
dc.date.issued2007
dc.description.abstractPairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis.
dc.description.abstractStepwise increases in blanching temperature (60, 65, 70, 75, 80 degrees C/5 min) gave rise to gradually darker chips above 65 degrees C, by a total of 9L* units (P = 0.001). Slices soaked after blanching in a 3% NaCl solution for 5 min were consistently paler by 5L* units (P = 0.0054) than those soaked in water only.
dc.description.abstractChange in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 degrees C/5 min (P = 0.0125). (c) 2005 Published by Elsevier Ltd. on behalf of Swiss Society of Food Science and Technology.
dc.fechaingreso.objetodigital01-04-2024
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.lwt.2005.09.020
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2005.09.020
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79751
dc.identifier.wosidWOS:000241664300017
dc.information.autorucIngeniería;Pedreschi F;S/I;18770
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final312
dc.pagina.inicio307
dc.publisherELSEVIER
dc.revistaLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsacceso restringido
dc.subjectpotato
dc.subjectslices
dc.subjectfrying
dc.subjectchips
dc.subjectcolor
dc.subjectNaCl soaking
dc.subjectblanching
dc.subjectCOMPUTER VISION
dc.subjectACRYLAMIDE FORMATION
dc.subjectCOLOR CHANGES
dc.subjectQUALITY
dc.titleSoaking in a NaCl solution produce paler potato chips
dc.typeartículo
dc.volumen40
sipa.codpersvinculados18770
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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