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Characterization of the frying process of fresh and blanched potato strips using response surface methodology

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2 was better and the lack of fit was not significant, although high-temperature short-time blanching before frying resulted in loss of firmness and discolouring, and increased the percentage of oil retained by the strips, causing sensorial quality loss.

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Authors and Affiliations

  1. Department of Plant Foods Science and Technology, Instituto del Frío-CSIC, Ciudad Universitaria s/n, E-28040 Madrid, Spain e-mail: ifrat44@if.csic.es, , , , , , ES

    M. D. Alvarez, M. J. Morillo & W. Canet

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  1. M. D. Alvarez
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  2. M. J. Morillo
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  3. W. Canet
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Received: 4 October 1999 / Revised version: 15 December 1999

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Alvarez, M., Morillo, M. & Canet, W. Characterization of the frying process of fresh and blanched potato strips using response surface methodology. Eur Food Res Technol 211, 326–335 (2000). https://doi.org/10.1007/s002170000161

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  • DOI: https://doi.org/10.1007/s002170000161

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