Nutritional Contribution of White Potatoes, French Fries, and Sweet Potatoes in the Diets of U. S. Adults: NHANES, 2003-2006

Fulgoni, Victor L; Keast, Debra R.; Slavin, Joanne; MacDonald, Joyce Green; Munro, C.D.; Ramesh, M.

doi:10.1016/j.jada.2009.06.076

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“…An average daily intake of 78 gram fries (Fulgoni and others 2009) is associated with an exposure to 16.8 μg acrylamide, which represents 42% of the average total dietary intake of this toxin in Europe and North America (Dybing and others 2005; Mucci and Wilson 2008). The transition to ring fries would lower the dietary acrylamide intake by 10 μg without negatively affecting texture or taste.…”

Section: Discussionmentioning

confidence: 99%

Tastier and Healthier Alternatives to French Fries

Rommens

Shakya

Heap

et al. 2010

Journal of Food Science

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The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm(3). They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 degrees C, par-fried in soybean oil at 191 degrees C, and finish-fried at 168 degrees C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food.

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Section: Discussionmentioning

confidence: 99%