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 (~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).
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) / Chiavaro, Emma; Barbanti, Davide; Vittadini, Elena Giovanna Piera; Massini, Roberto. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 77:1(2006), pp. 169-176. [10.1016/j.jfoodeng.2005.06.060]
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata)
CHIAVARO, Emma;BARBANTI, Davide;VITTADINI, Elena Giovanna Piera;MASSINI, Roberto
2006-01-01
Abstract
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 (~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).File | Dimensione | Formato | |
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