JWSS - Journal of Water and Soil Science

---

For production of fabricated potato chips, two potato- cultivars namely, Agria and Marfona, were obtained from Daran region of Isfahan Province and stored in cool storage at a proper and constant conditions ( T = 9°C and RH=85% ) . Specific gravity, dry matter and reducing sugars were determined at the time. Potato granule was prepared from both the cultivars by the Add-back procedure. To prepare a sheetable dough, potato granule, corn flour, emulsifier, shortening, water, starch, salt and wheat flour were used. After formulation of a non- adhesive dough, it was sheeted to thickness of mm and formed into slices of 3 cm diameter. These slices were processed by baking, vacuum drying, deep frying and combination of pre-drying and deep frying methods. To select the sample with the best texture a multiple comparison taste panel was held .The best method was baking at 125 for 30 minutes. To improve flavor and acceptability of selected chips, different seasonings (garlic powder, pepper, thyme, lactic acid, onion powder, salt, sugar) were used in chips formula and were compared by multiple comparison and triangle tests. Panelists selected treatments containing salt, pepper and garlic powder as the best formulatins.

---

Bread is widely consumed as a staple food all over the world. The major ingredient of bread is wheat flour which suffers of a couple of shortcomings, such as essential amino acids. To overcome of this problem, a great deal of attention has been made by fortification of bread with different cereal and legume flours. In this study, wheat flour was replaced with 0, 10, 20, 30 and 40% of oat flour to investigate of its effects on dough texture and sensory attributes at room and lower temperatures for 0, 24, 48, 72 h in improved and unimproved breads. Improved formula containing levels of blanched oats, 1.5% fat and 60 ppm ascorbic acid. Addition of oat flour improved bread shelf life. Breads baked with up to 20% oat flour, were considered to be stable along over the time as indicated by sensory evaluation. Samples substituted with 30% and 40% oat flour had the high intensities of bitterness.

---

To determine the preheating effect on frozen French - fries quality, four potato cultivars: Agria, Marfona, Auozonia & Auola were selected from Faridan region in Isfahan province & transferred to cold storage at temp.=5+0.5°C and RH=85-90%. At first, some physico – chemical characteristics of potato tubers such as specific gravity and dry matter content were measured by A.O.A.C methods. Also reducing sugar contents were analyzed by “High Performance Liquid Chromatography” (HPLC). The potato strips were blanched in hot water at different condition: 70°C - 4 min, 70 °C 10 min, 95 °C - 2min and then deep - fat fried at temperature 175°C for 2 minutes. Product quality properties such as texture, color and oil absorption were determined by standard methods. The data were analyzed using a factorial experiment in a completely randomized design, and average comparisons were made by by Duncan's multiple range test (p < 0.01). The results showed that blanching at 70 °C for 10 minutes markedly improved the quality parameters. Treatment at 95 °C – 2 min did not have any significant effect on Hunter Lab color parameters compared with 70 °C – 10 min. treatment, but the texture was significantly different. The oil absorption increased in strips blanched at 95 °C for 2 minutes. The samples blanched at 70 °C – 4 min had no significant effect on the product quality. In conculsion, Agria &Auola cultivars were more suitable for manufacturing French - fries than the other two varieties.