A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips

The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata sample...

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Autores: Alvares Amaral, Rivia, Benedetti, Benedito Carlo, Pujolà Cunill, Montserrat|||0000-0002-4581-7220, Achaerandio Puente, María Isabel|||0000-0002-0387-6118, Bachelli, Mara Lígia
Tipo de recurso: artículo
Fecha de publicación:2016
País:España
Institución:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/103141
Acceso en línea:https://hdl.handle.net/2117/103141
https://dx.doi.org/10.1007/s11947-016-1758-2
Access Level:acceso abierto
Palabra clave:Potatoes--Research
Color
Firmness
Starch content
Reducing sugars
Vacuum packaging
Patates fregides
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
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spelling A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato stripsAlvares Amaral, RiviaBenedetti, Benedito CarloPujolà Cunill, Montserrat|||0000-0002-4581-7220Achaerandio Puente, María Isabel|||0000-0002-0387-6118Bachelli, Mara LígiaPotatoes--ResearchColorFirmnessStarch contentReducing sugarsVacuum packagingPatates fregidesÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels alimentsThe effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.20162016-10-0120172017-03-31journal articlehttp://purl.org/coar/resource_type/c_6501AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/103141https://dx.doi.org/10.1007/s11947-016-1758-2reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivs 3.0 Spainhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/1031412026-05-27T15:37:01Z
dc.title.none.fl_str_mv A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
title A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
spellingShingle A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
Alvares Amaral, Rivia
Potatoes--Research
Color
Firmness
Starch content
Reducing sugars
Vacuum packaging
Patates fregides
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
title_short A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
title_full A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
title_fullStr A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
title_full_unstemmed A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
title_sort A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
dc.creator.none.fl_str_mv Alvares Amaral, Rivia
Benedetti, Benedito Carlo
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Achaerandio Puente, María Isabel|||0000-0002-0387-6118
Bachelli, Mara Lígia
author Alvares Amaral, Rivia
author_facet Alvares Amaral, Rivia
Benedetti, Benedito Carlo
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Achaerandio Puente, María Isabel|||0000-0002-0387-6118
Bachelli, Mara Lígia
author_role author
author2 Benedetti, Benedito Carlo
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Achaerandio Puente, María Isabel|||0000-0002-0387-6118
Bachelli, Mara Lígia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Potatoes--Research
Color
Firmness
Starch content
Reducing sugars
Vacuum packaging
Patates fregides
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
topic Potatoes--Research
Color
Firmness
Starch content
Reducing sugars
Vacuum packaging
Patates fregides
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
description The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-10-01
2017
2017-03-31
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/103141
https://dx.doi.org/10.1007/s11947-016-1758-2
url https://hdl.handle.net/2117/103141
https://dx.doi.org/10.1007/s11947-016-1758-2
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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