Fried and Dehydrated Potato Products

Franco Pedreschi, María Salomé Mariotti, Pablo Cortés

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

12 Scopus citations

Abstract

Potato processing is highly industrialized, technologically advanced, and very market-driven. However, the quality of its products and the economic success of this industry highly depend on available raw materials: namely, the potatoes. Deep fat frying is a complex unit operation that induces significant microstructural changes in potato tissue; in fact, most desirable characteristics of fried foods are derived from the formation of a composite structure: (1) a dry, porous, crispy, and oily outer layer or crust; and (2) a moist cooked interior or core whose microstructures have formed during the process. On the other hand, when potatoes are cooked immersed in hot water (temperature ≤ 100 °C), no crust is formed and principally microstructural changes in potato tissue such as starch gelatinization and lamella media solubilization occur and end with a final microstructure similar to that present in the core of a french fry (moist cooked interior).

Original languageEnglish
Title of host publicationAdvances in Potato Chemistry and Technology
PublisherElsevier
Pages459-474
Number of pages16
ISBN (Electronic)9780128000021
ISBN (Print)9780128005767
DOIs
StatePublished - 1 Jan 2016
Externally publishedYes

Keywords

  • Chemical composition
  • Dehydrated
  • Frying
  • Potato
  • Processing

Fingerprint

Dive into the research topics of 'Fried and Dehydrated Potato Products'. Together they form a unique fingerprint.

Cite this