Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries

Daiki Murayama; Yasuha Sakashita; Tomoka Yamazawa; Kazuma Nakata; Yurina Shinbayashi; Jiwan Palta; Masayuki Tani; Hiroaki Yamauchi; Hiroshi Koaze

doi:10.3136/fstr.22.451

Original papers

Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries

Daiki Murayama, Yasuha Sakashita, Tomoka Yamazawa, Kazuma Nakata, Yurina Shinbayashi, Jiwan Palta, Masayuki Tani, Hiroaki Yamauchi, Hiroshi Koaze

Author information

Daiki Murayama
The United Graduate School of Agricultural Science, Iwate University
Yasuha Sakashita
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
Tomoka Yamazawa
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
Kazuma Nakata
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
Yurina Shinbayashi
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
Jiwan Palta
Department of Horticulture, University of Wisconsin-Madison
Masayuki Tani
Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
Hiroaki Yamauchi
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
Hiroshi Koaze Corresponding author
Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine

Keywords: French fries, calcium fertilization, processing properties, frozen storability, texture, oil uptake

JOURNAL FREE ACCESS FULL-TEXT HTML

2016 Volume 22 Issue 4 Pages 451-459

DOI https://doi.org/10.3136/fstr.22.451

Details

Abstract

The effect of calcium fertilization on the processing properties and storability of frozen French fries was investigated using three different varieties of processing-type potatoes, namely Toyoshiro (TS), Kitahime (KH) and Snowden. We attempted to understand the possible mechanisms contributing to quality differences in the French fries, by comparing tuber, starch and cell wall material properties. Calcium fertilization significantly increased the calcium contents of cell wall materials of all varieties, while a significant increase in chelating-agent soluble pectin content was observed in TS. The oil content of French fries was not significantly affected by calcium fertilization. On the other hand, two-way ANOVA indicated a significant effect of calcium fertilization on the hardness of the center and bud-end of French fries after 24 weeks of frozen storage. Results of this study suggest that calcium fertilization may be an effective method to improve the processing properties and storability of French fries.

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