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| Kenawi, M.A.; Sinha, N.K.; Ofoli, R.Y.; Cash, J.N. 1992. Development and sensory characteristics of extruded ready-to-eat prebaked potatoes. J Food Process Preserv 16 (3):175-183. | to Top |
| ABSTRACT: Small and off-grade Atlantic variety potatoes, which are normally not processed into products, were extruded and formed into precooked, ready-to-serve simulated baked potatoes. The potatoes were abrasion peeled, diced, steam blanched for 3 min, blended with 7% nonfat dry milk and extruded. The extruded product was filled into potato shaped plastic molds and stored at -2OC for 24 h. Subsequently the frozen product was removed for the molds and dipped into a batter of wheat flour, water, glycine and dextrose to form skin and again stored in frozen conditions above. Deep frying of the frozen products in corn oil at 190C for 3 min stabilized the skin coat. The microwave-baked simulated potatoes were evaluated for texture, flavor and color, and showed a high degree of acceptability. |
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