title: Industrially processed vacuum-packed peeled Kennebec potatoes: process optimization, sensory evaluation, and consumer response.
abstract: To optimize the processing and storage of Kennebec potatoes for sale in peeled, vacuum-packed ready-to-cook form, we studied the effects of blanching, various anti-browning solutions, and storage temperature. Unblanched potatoes pretreated with a mixture of 1% ascorbic acid and 0.5% citric acid, and stored at 2 °C, were found to have a shelf life of at least 1 mo without browning. Potatoes so treated differed sensorially from fresh potatoes, but were well received by consumers.
  
  
  CONCLUSIONS
  The process described here maintains the characteristics of fresh potato with all the amenities of a processed product.
authors.affiliation: Dept. of Analytical Chemistry and Food Science, Faculty of Science, Polytechnic College, Univ. of Santiago de Compostela, 27002 Lugo, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Montouto-Graña
authors.forename: S
authors.initials: S
authors.lastname: Cabanas-Arias
authors.forename: M L
authors.initials: ML
authors.lastname: Vázquez-Odériz
authors.forename: E
authors.initials: E
authors.lastname: Arbones-Maciñeira
authors.forename: M A
authors.initials: MA
authors.lastname: Romero-Rodríguez
mesh_terms: D000328:Adult; D001205:Ascorbic Acid / Q000032:analysis; D019343:Citric Acid / Q000032:analysis; D003258:Consumer Behavior; D005260:Female; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D006801:Humans; D015416:Maillard Reaction / Q000187:drug effects; D008297:Male; D008875:Middle Aged; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste; D013696:Temperature; D014618:Vacuum
chemical_list: D019343:Citric Acid; D001205:Ascorbic Acid