Abstract
SummaryThe effect of stepwise blanching and a mixed method, in which the first step of the stepwise blanching was replaced by a short microwave treatment, have been compared with the conventional process for blanching potatoes for freezing with respect to physical and sensory properties, and ascorbic acid content. After freezing and reheating the mixed method produced a similar texture to that obtained with stepwise blanching, and both were significantly better than conventional blanching. The mixed method shortened the process time and improved retention of ascorbic acid.
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