Title: Research and manufacture of prepared frozen potato cakes
Abstract: Several kinds of heating methods were used to pre-gelatinize potatoes.The experiment results revealed the gelatinizing effect was the best as potatoes were steam cooked for 25 min.Orthogonal experiment method was employed to optimize the recipe of potato cakes.The experiment results showed that the milk powder content and the butter content significantly influenced the sensory index of prepared frozen potato cakes.The measuring results demonstrated that the fat content of potato cakes was 4.24%,whereas the fat content of fried potato cakes was 11.18%.After one month frozen storage,the peroxide value of the fat in prepared frozen potato cakes was 1.94%,whereas the peroxide value of the fat in prepared frozen potato cakes which had been fried was 7.79%.
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
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