caa a22 4500 463156447 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0463-1 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0463-1 Effect of pre-drying and par-frying conditions on the crispness of French fries [Elektronische Daten] [Wil van Loon, Jendo Visser, Jozef Linssen, Derk Somsen, H. Jan Klok, Alphons Voragen] An experimental design was used to study the effect of pre-drying (to 10, 15 and 20% weight loss) and par-frying conditions (160, 170 and 180°C) on the crispness of French fries. Par-frying time was adjusted with a software program to obtain equal moisture content and internal texture for all samples. Crispness was evaluated with a sensory panel. Furthermore, samples were analysed with a texture analyser and with confocal scanning laser microscopy (CSLM). Par-frying at 180°C resulted in a crispier product than at 160 and 170°C. Pre-drying to 20% weight loss lead to blisters and reduced crispness in comparison with pre-drying to 10 and 15% weight loss. Instrumental texture measurements showed a good correlation with sensory crispness. Large differences in cell structure, such as blisters, could be observed with CSLM. CSLM was useful to explain results from the instrumental and sensory texture evaluation. Springer-Verlag, 2006 French fries nationallicence Frying nationallicence Crispness nationallicence Sensory analysis nationallicence Texture analyser nationallicence Confocal scanning laser microscopy nationallicence van Loon Wil Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700, EV Wageningen, The Netherlands aut Visser Jendo Wageningen Centre for Food Sciences, P.O. Box 557, 6700, AN Wageningen, The Netherlands aut Linssen Jozef Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700, EV Wageningen, The Netherlands aut Somsen Derk Aviko b.v., P.O. Box 8, 7220, AA Steenderen, The Netherlands aut Jan Klok H. NIZO Food Research, P.O. Box 20, 6710, BA Ede, The Netherlands aut Voragen Alphons Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700, EV Wageningen, The Netherlands aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 929-935 1438-2377 225:5-6<929 2007 225 217 https://doi.org/10.1007/s00217-006-0463-1 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0463-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- van Loon Wil Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700, EV Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Visser Jendo Wageningen Centre for Food Sciences, P.O. Box 557, 6700, AN Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Linssen Jozef Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700, EV Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Somsen Derk Aviko b.v., P.O. Box 8, 7220, AA Steenderen, The Netherlands aut NATIONALLICENCE 700 1- Jan Klok H. NIZO Food Research, P.O. Box 20, 6710, BA Ede, The Netherlands aut NATIONALLICENCE 700 1- Voragen Alphons Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700, EV Wageningen, The Netherlands aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 929-935 1438-2377 225:5-6<929 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer