The influence of frying medium degradation on fat uptake and texture of French fries

Abstract

The purpose of the present investigation was to study the influence of the degree of degradation of different kinds of oils used as a frying medium on fat uptake and texture of frozen pre-fried French fries. As has been found, the degradation degree of the frying medium depends on the kind of oil and processing time. Liquid hydrogenated rapeseed oil exhibited the best thermo-oxidative stability among the oils under investigation. The kind of oil influenced fat uptake and the texture of French fries. The lowest fat uptake was observed with French fries fried in solid oil. Some correlations between fat uptake and changes in fatty acid content were found in the frying medium during frying. Fat absorption increased with increasing unsaturated fatty acids and decreasing saturated fatty acid content. The texture of French fries fried in hydrogenated oils was harder than that exhibited by French fries fried in liquid rapeseed oil. The hardness of French fries fried in liquid oils decreased during frying while the hardness of French fries fried in solid oil increased. Some correlations between the texture of French fries and iodine value and fatty acids content of frying media were found. The hardness of French fries increased with increasing content of saturated fatty acids and decreasing unsaturated fatty acids and trans isomer fatty acid content.

Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

“…Bunger, Moyano, and Rioseco (2003) studied the influence on instrumental texture of a NaCl soaking step by evaluating different parameters characterizing the force displacement curve (hardness, work and rigidity) obtained by puncturing simultaneously 10 French fries with a multiple puncture probe. The maximum shear force necessary to cut the potato strips with a rectangular attachment was employed to study the effect of the use of degraded oil on texture after frying (Kita, Lisinska, & Powolny, 2005). Measurement of the puncture force and texture profile analysis was used to evaluate the effect of time and temperature of blanching on final texture (Aguilar, Anzaldúa-Morales, Talamás, & Gastélum, 1997).…”

Effect of frying variables on French fry properties

“…Later, Kita et al . () presented a dithering variation of the oil content during repeated frying. On the contrary, Dobarganes et al .…”

Sensory evaluation of salted trans fat‐free french fries vs. salted trans fat french fries

“…French fries, for example, are a popular component of Americans' diets – and because of the cooking oils used to prepare them, a major source of trans fatty acids. Most consumers enjoy french fries that have a crispier texture; however, research indicates that the texture of french fries fried in hydrogenated oils was harder than in liquid rapeseed oil (Kita et al. 2005).…”

“…2005). Further, the hardness of the french fries increased as the content of saturated fatty acids increased, with the lowest fat uptake being found with french fries in solid oil (Kita et al. 2005).…”