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KMID : 0380619910230020229
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.229 ~ p.234
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Studies on the Textural Quality Improvement of French - Fried Potato Produced with Korean Potato Varieties
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Abstract
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Attempts were made to improve the textural quality of French-fried potato produced with 5 potato varieties popular in Korea. The most suitable variety to produce French-fried potato, among 5 varieties tested, was Superior. Texture of French-fried potato was improved by air drying blanched potato strips at room temperature for over 1 hour, immersing potato strips in 6% starch solution at 60℃ for 2 minutes, and immersing in 1.5% hydroxypropyl methyl cellulose(HPMC) solution at 60℃ for 2 minutes. Textural quality of French-fried potato was significantly improved, when blanched potato strips were subjected to air drying at room temperature for 1 hour, followed by immersing them in 1.5%o HPMC solution at 60℃ for 2 minutes prior to frying.
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