Effect of partial dehydration on quality of canned potatoes.

Singh Negi, P. and Nirankar, Nath. (2002) Effect of partial dehydration on quality of canned potatoes. European Food Research and Technology, 215 (3). 231-234, 23 ref..

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Abstract

During commercial sterilization, mild to severe breakage of potatoes sometimes occurs and the outer layers disintegrate into a floury texture in a process referred to as sloughing. Potatoes of cv. Kufri Badshah, Kufri Bahar, Kufri Chandramukhi and HPS-1/13 were treated with CaCl2 or dehydrated before canning in an effort to reduce sloughing. Potatoes of each cultivar were divided after blanching into 3 lots, one of which was dried partially at 65 2C for 3 h. All potatoes were then canned in NaCl brine, CaCl2 (2 g/l) being added to the brine of one lot which had not been dried. Extent of sloughing, in terms of breakage observed visually, depended on potato cultivar. Although CaCl2 treatment reduced sloughing, it caused turbidity of the brine, reducing sensory scores of the final product. Partial dehydration of potatoes before canning (dehydrocanning) reduced sloughing and allowed a higher filling of potato solids in the can, thereby increasing drained wt. Overall acceptability score was significantly higher for dehydrocanned potatoes than for other types, differences being due mainly to scores for texture and flavour. HPS-1/13 potatoes were judged most suitable for dehydrocanning.

Item Type:	Article
Uncontrolled Keywords:	CALCIUM-; CANNED-FOODS; CANNING-; CHLORIDES-; DAMAGE-; DRYING-; POTATOES-; SENSORY-PROPERTIES; BREAKAGE-; CACL2-; CV-; QUALITY-
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration 600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Nov 2008 09:12
Last Modified:	28 Dec 2011 09:59
URI:	http://ir.cftri.res.in/id/eprint/7599

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