Alkali-processed sweetpotato french fries

Journal of Food Quality

Volumn 20, Issue 1, 1997, Pages 17-30

  Sylvia, K E ^a   Walter Jr , W M ^a   Giesbrecht, F G ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

IPOMOEA BATATAS;

EID: 0031371809     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1997.tb00448.x     Document Type: Article

References (30)

1. AGUILAR, C.C., ANZALDUA-MORALES, A., TALAMAS, R. and GASTELUM, G. 1995. Lowtemperature blanch improves textural quality of French fries. Paper no. 26H-12. Pres. 55th Annual Meeting of the Institute of Food Technologists, Anaheim, CA, June 3-7.
2. AMMERMAN, G.R. et al. 1980. Sweet potato quality. 51 pp. Southern Coop. Ser. Bull. No. 249, USDA - SEA-ARS, Athens, GA.
3. AOAC. 1990. Official Methods of Analysis. 15th Ed. American Association of Analytical Chemists, Washington, DC.
4. BOURNE, M.C. 1987. Effect of blanch temperature on kinetics of thermal softening of carrots and green beans. J. Food Sci. 52, 667-668, 690.
5. GAMBLE, M.H., RICE, P. and SELMAN, J.D. 1987. Relationship between oil uptake and moisture loss during frying of potato slices from cv. record U.K. tubers. Intern. J. Food Sci. Technol. 22, 233-241.
6. HAGENIMANA, V., VEZINA, L.P. and SIMARD, R.E. 1994. Sweetpotato α-and β-amylases: Characterization and kinetics with endogenous inhibitors. J. Food Sci. 59, 373-377.
7. HOOVER, M.W. and MILLER, N.C. 1973. Process for producing sweetpotato chips. Food Technol. 27, 74-80.
8. JASWAL, A.S. 1989. Texture of French fried potato: Chemical composition of nonstarch polysaccharides. Am. Potato J. 66, 835-841.
9. JAVERI, H., TOLEDO, R. and WICKER, L. 1991. Vacuum infusion of citrus pectinmethylesterase and calcium salts effects on firmness of peaches. J. Food Sci. 56, 739-742.
10. JOHNSTON, F.B., KENKARS, E. and NUNES, A.S. 1970. Starch and dry matter content of Netted Gem in relation of French fry texture. Am. Potato 47, 87-93.
11. KELLEY, E.G., BAUM, R.R. and WOODARD, C.F. 1958. Preparation of new and improved products from eastern (dry-type) sweet potatoes: chips, dice, julienne strips, and frozen French fries. Food Technol. 12, 510-513.
12. KUSHMAN, L.J. and POPE, D.T. 1972. Causes of pithiness in sweetpotatoes. 24 pp. North Carolina Agricultural Station Tech. Bull. No. 20, North Carolina State University, Raleigh, NC.
13. LEE, F.A. 1958. The blanching process. Adv. Food Res. 8, 63-109.
14. LUCIER, G. 1993. Sweetpotato consumption beyond the holiday niche. Agric. Outlook 207, 20-23.
15. LUND, E.D. and SMOOT, J.M. 1982. Dietary fiber content of some tropical fruits and vegetables, J. Agric. Food Chem. 30, 1123-1127.
16. McCONNELL, E.R. and GOTTSCHALL, P.B. 1957. Effects of canning of new and familiar sweet potato with particular emphasis on breakdown and firmness. FoodTechnol. 11, 209-215.
17. McFEETERS, R.F. and FLEMING, H.P. 1990. Effect of calcium chloride ions on the thermodynamics of cucumber tissue softening. J. Food Sci. 55, 446-448.
18. MOREIRA, L.A., OLIVEIRA, F.A., OLIVEIRA, J.C. and SINGH, R.P. 1994. Textural changes in vegetables during thermal processing. II. Effects of acidification and selected pretreatments on texture of turnips. J. Food Processing Preservation 18, 497-508.
19. PICHA, D.H. 1985. Crude protein, minerals, and total carotenoids in sweet potatoes. J. Food Sci. 50, 1768-1769.
20. PINTHUS, E.J., WEINBERG, P. and SAGUY, I.S. 1993. Criterion for oil uptake during deep-fat frying. J. Food Sci. 58, 204-205, 222.
21. SAS. 1989. SAS/STAT User's Guide, Vers. 6.03. SAS Institute, Inc., Cary, NC.
22. SISTRUNK, W.A. 1971. Carbohydrate transformations, color, and firmness of canned sweet potatoes as influenced by variety, storage, pH, and treatment. J. Food Sci. 36, 39-42.
23. STERLING, C. and ALDRIDGE, M.L. 1977. Mealiness and sogginess in sweet potato. Food Chem. 2, 71-76.
24. SYLVIA, K.E. and WALTER, W.M, JR. 1994. Effect of sodium phosphate and calcium chloride on acceptability, shear force, and moisture content of sweetpotato French fries. Paper no. 78-4, presented at the 54th Annual Meeting of Inst. of Food Technologists, Atlanta, GA, June 25-29.
25. USDA. 1982. Potatoes and sweetpotatoes. 1980-1981. Production, disposition, value, stocks, and utilization. Crop Reporting Board, Statistical Reporting Service. U. S. Department of Agriculture, Washington, DC. Pot. 6, 12.
26. USDA. 1984. Potatoes and sweetpotatoes. Final estimate 1978-1982. 37 pp., Stat. Bull No 709. U.S. Department of Agriculture, Washington, DC.
27. VAN BUREN, J.P. 1979. The chemistry of texture in fruits and vegetables. J. Texture Studies 10, 1-23.
28. WALTER, JR., W.M., FLEMING, H.P. and McFEETERS, R.F. 1992. Firmness control of sweetpotato French fry-type product by tissue acidification. J. Food Sci. 57, 138-142.
29. WALTER, JR., W.M., FLEMING, H.P. and McFEETERS, R.F. 1993. Base-mediated firmness retention of sweetpotato products. J. Food Sci. 58, 813-816.
30. WALTER, JR., W.M. and HOOVER, M. W. 1984. Effect of pre-processing storage conditions on the composition, microstructure, and acceptance of sweet potato patties. J. Food Sci. 49, 1258-1261.