Effects of various chemical blanchings on the texture of French fries |
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| Authors: | A. S. Jaswal |
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| Affiliation: | 1. The Research and Productivity Council, Fredericton, New Brunswick, Canada
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| Abstract: | Trial blanching with CaCl2, MgCl2 and Ca-citrate improved the texture of low specific gravity fries. For overall textural improvement, CaCl2 was considered most effective. Best results were obtained by blanching for 15 minutes at 158 F in 0.5% calcium chloride salt solution. |
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