%0 Journal Article %1 noauthororeditor %A Sadia Sattar, Kazi Sarower, M. Burhan Uddin %A Jubayer, M. Fahad %D 2018 %J Food Science and Technology: An International Journal (FSTJ) %K & Blanching. KMS,French fry,Potato,Freezing, %N 01 %P 01-11 %T IMPACTS OF VARIETIES AND FREEZING STORAGE CONDITION ON THE QUALITY OF FRENCH FRIED POTATOES (SOLANUM TUBEROSUM L.) %U http://airccse.com/fstj/papers/1116fstj02.pdf %V 01 %X The study reports on processing of potato strips from raw potato which were used for manufacturing of potato French fry. Moisture, vitamin C, reducing sugar, and ash contents of fresh potato of different varieties were determined. Shelf life of potato strips packaged in air tight polyethylene bags was assessed at freezing temperature. The effect of blanching on the shelf life of potato strips was investigated. Colour, and flavour of blanched potato strips were found acceptable up to 70 days and no microbial growth was found during the entire storage period. The potato French fry was tasted organoleptically by a panel of 10 judges, using 1-9 point of Hedonic scale. On the basis of sensory evaluations the potato strips which were blanched, salted, partially fried before storage got the highest score on the Hedonic scale among the other processed samples of the same variety. Among the varieties, Asterix was evaluated as the most preferred sample.

@article{noauthororeditor, abstract = {The study reports on processing of potato strips from raw potato which were used for manufacturing of potato French fry. Moisture, vitamin C, reducing sugar, and ash contents of fresh potato of different varieties were determined. Shelf life of potato strips packaged in air tight polyethylene bags was assessed at freezing temperature. The effect of blanching on the shelf life of potato strips was investigated. Colour, and flavour of blanched potato strips were found acceptable up to 70 days and no microbial growth was found during the entire storage period. The potato French fry was tasted organoleptically by a panel of 10 judges, using 1-9 point of Hedonic scale. On the basis of sensory evaluations the potato strips which were blanched, salted, partially fried before storage got the highest score on the Hedonic scale among the other processed samples of the same variety. Among the varieties, Asterix was evaluated as the most preferred sample.}, added-at = {2018-06-28T07:42:59.000+0200}, author = {{Sadia Sattar, Kazi Sarower}, M. Burhan Uddin and Jubayer, M. Fahad}, biburl = {https://www.bibsonomy.org/bibtex/23845501808769217400626365b0227b9/fstj}, interhash = {972a9a0e8ab6b123a2e94df9099bbd72}, intrahash = {3845501808769217400626365b0227b9}, journal = {Food Science and Technology: An International Journal (FSTJ)}, keywords = {& Blanching. KMS,French fry,Potato,Freezing,}, language = {eng}, month = jan, number = 01, pages = {01-11}, timestamp = {2018-06-28T07:42:59.000+0200}, title = {IMPACTS OF VARIETIES AND FREEZING STORAGE CONDITION ON THE QUALITY OF FRENCH FRIED POTATOES (SOLANUM TUBEROSUM L.) }, url = {http://airccse.com/fstj/papers/1116fstj02.pdf}, volume = 01, year = 2018 }