2011•Science and Technology of Food IndustryRequires access
Effect of different blanching treatments on reducing sugar concentration of potato piece
Xiaoming Yan
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Abstract
The content of reducing sugar was taken as evaluation standard,and the content of reducing sugar was measured by DNS method.To study how different the blanching treatment played a role of reducing the content of reducing sugar in potato tablets,thus inhibiting the formation of carcinogen-acryl amide during the process of fried slicing-type potato chips.On the basis of single-factor test,orthogonal design was applied to analyze the effect of blanching temperature and blanching time on reducing the content of reducing sugar.The results showed that the optimum blanching conditions:blanching temperature of 75℃,scalding time 135s.