SURFACE TEXTURIZATION OF EXTRUDED AND PREFORMED POTATO PRODUCTS BY A THREE‐STEP, DRY‐STEAM DRY PROCESS

Abstract

ABSTRACTA dry‐steam‐dry process was used to make a crisp French fry from mash potatoes without additives. The times and conditions for drying, steaming and drying were varied and evaluated to get an organoleptically acceptable product. Long cooking times, high pressures and shearing actions that caused cellular damage and release of free starch were detrimental to the process and product. Compared with the commercially available product, the extruded French fry is more crisp, fries in a shorter time, absorbs less oil, has more natural potato flavor and has an excellent “plate‐life.’ Other comparisons showed the process utilized less raw material and produced more strips and servings than was possible with the commercial process and product.