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Article: Sensory analysis used to develop a new process for mashed potatoes.(NEWS & INSTALLATIONS)
- Article from:
- Food Trade Review
- Article date:
- December 1, 2008
CopyrightCOPYRIGHT 2008 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Market demand for a high-quality frozen mashed potato product has grown exponentially with the increased demand for "ready to eat meals".
Current industrial practice for the production of mashed potatoes involves energy intensive steps using water as the heat transfer medium to pre-cook and initiate starch gelatinization, a cooling step to retrograde the starch and a final cook followed by mashing.
To reduce production costs while maintaining or enhancing product quality, ABCO studied the best way to achieve this result using an adiabatic process.
In this process a minimal amount of steam is applied to the surface of the product and cooking ...