A First Approach Of Using Ultrasound As An Alternative For Blanching In Vacuum-packaged Potato Strips

dc.creatorAmaral
dc.creatorRivia D. A.; Benedetti
dc.creatorBenedito C.; Pujola
dc.creatorMontserrat; Achaerandio
dc.creatorIsabel; Bachelli
dc.creatorMara L. B.
dc.date2016
dc.dateout
dc.date2017-11-13T13:43:16Z
dc.date2017-11-13T13:43:16Z
dc.date.accessioned2018-03-29T05:58:00Z
dc.date.available2018-03-29T05:58:00Z
dc.identifierFood And Bioprocess Technology. Springer, v. 9, p. 1794 - 1801, 2016.
dc.identifier1935-5130
dc.identifier1935-5149
dc.identifierWOS:000382972000017
dc.identifier10.1007/s11947-016-1758-2
dc.identifierhttps://link.springer.com/article/10.1007/s11947-016-1758-2
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/328520
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1365545
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 A degrees C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 +/- 1 A degrees C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.
dc.description9
dc.description10
dc.description1794
dc.description1801
dc.descriptionSao Paulo Research Foundation-FAPESP [2011/20093-8]
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageEnglish
dc.publisherSpringer
dc.publisherNew York
dc.relationFood and Bioprocess Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectColor
dc.subjectFirmness
dc.subjectStarch Content
dc.subjectReducing Sugars
dc.subjectVacuum Packaging
dc.titleA First Approach Of Using Ultrasound As An Alternative For Blanching In Vacuum-packaged Potato Strips
dc.typeArtículos de revistas


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