Industrially processed vacuum-packed peeled Kennebec potatoes: process optimization, sensory evaluation, and consumer...

Area of Science:

• Food Science
• Agricultural Science
• Postharvest Technology

Background:

• Optimizing shelf life for processed potatoes is crucial for the food industry.
• Kennebec potatoes are a popular variety for processing.
• Maintaining quality in ready-to-cook potato products presents challenges.

Purpose of the Study:

• To determine optimal processing and storage conditions for Kennebec potatoes.
• To evaluate the efficacy of anti-browning treatments for vacuum-packed potatoes.
• To assess the shelf life and consumer acceptance of treated potatoes.

Main Methods:

• Investigated the effects of blanching, anti-browning solutions (ascorbic acid, citric acid), and storage temperature (2 °C).
• Utilized vacuum-packing for ready-to-cook potato products.
• Conducted sensory evaluations and consumer acceptance tests.

Main Results:

• Unblanched Kennebec potatoes treated with 1% ascorbic acid and 0.5% citric acid, stored at 2 °C, achieved a shelf life of at least one month without browning.
• While sensorially different from fresh potatoes, the treated product was well-received by consumers.
• The combination of specific anti-browning agents and controlled temperature proved effective.

Conclusions:

• A viable processing and storage method was developed for Kennebec potatoes.
• The process successfully balances the need for processed convenience with the retention of desirable potato characteristics.
• This approach offers a practical solution for extending the marketability of ready-to-cook potatoes.