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Non-starch polysaccharides and the texture of French fried potato

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Abstract

Gel Filtration of the non-starch polysaccharides extracted from high and low specific gravity potatoes gave similar elution patterns. It is suggested that excessive degradation of the high molecular weight polysaccharides in low specific gravity potatoes, during frying, is an important reason for the poor textural qualities of low specific gravity french fries.

Resumen

La filtración de Gel de los polisacaridos no almidonados extraídos de papas congravedad espeecífica dieron patrones similares de levigación. Se sugiere que la excesiva degradación del alto peso molecular del os polisacaridos en papas deb aja gravedad específica, durante la fritura, es una de las importantes razones para las pocas cualidades de textura de las papas fritas con baja gravedad específica.

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Literature Cited

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Authors and Affiliations

  1. The Research and Productivity Council, Fredericton, New Brunswick, Canada

    A. S. Jaswal

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  1. A. S. Jaswal
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Jaswal, A.S. Non-starch polysaccharides and the texture of French fried potato. American Potato Journal 47, 311–316 (1970). https://doi.org/10.1007/BF02863007

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  • DOI: https://doi.org/10.1007/BF02863007

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