期刊
JOURNAL OF FOOD ENGINEERING
卷 77, 期 1, 页码 169-178出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.06.060
关键词
potato; steam; cooking treatments; texture; colour; weight loss
Potatoes were cooked in a combination-steam oven by two traditional cooking treatments. forced convection (FC) and steaming (S) and four combined treatments (FC/S, FC-FC/S, S-FC, FC-FC/S-FC). Weight loss, shear force, crust hardness, texture profile analysis (TPA), colour (L-*, a(*), b(*)), surface and center cook Values were evaluated. S, FC/S and FC-FC/S treatments were faster (similar to 17 min) than the others (45, 36 and 41 min for FC, S-FC and FC-FC/S-FC), showing significantly lower cook values both at the center (1.7-3.0 min for S, FC/S, FC-FC/S and 3.7-5.2 min for FC, S-FC. FC-FC/S-FC) and at the surface (4.4-7.3 min for S, FC/S, FC-FC/S and 15.3-18.4 min for FC, S-FC, FC-FC/S-FC). Potatoes cooked with FC and FC-FC/S-FC were characterized by the formation of a dry crust significantly harder than in the other products. FC/S and FC-FC/S cooking treatments resulted in a very hard and pale product. S-FC treatment showed a limited weight loss accompanied by a soft texture and surface browning that make it the recommended treatment for home and food service cooking of potato (cv. Agata). (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据