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Quality of French Fried Potatoes as Affected by Surface Freezing and Specific Gravity of Raw Potatoes |
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| Authors: | RB TOMA H K LEUNG J AUGUSTIN W M IRITANI |
| Affiliation: | Author Toma is with the Dept. of Home Economics, California State Univ.—Long Beach, Long Beach, CA 90840. Author Leung is with the Dept. of Food Science &Human Nutrition, Washing-ton State Univ., Pullman, WA 99164-6330. Author Augustin is with the Food Research Center, Univ. of Idaho, Moscow, ID 83843. Author lrltani is with the Dept. of Horticulture &Landscape Architecture, Washington State Univ., Pullman, WA 99164-6414. |
| Abstract: | Russett Burbank potatoes were stored at 7.2°C for 9 months and processed into French fries. Some of the potato strips were subjected to partial freezing at – 20°C for 25 min before water blanching for surface leaching. The samples treated by partial (surface) freezing generally absorbed more oil during par-flying but less oil during finish-frying compared to the untreated samples (control). French fries made from partially frozen potato strips contained less reducing sugar and ascorbic acid and were lighter in color than the control. Darker fries were produced from potatoes of lower specific gravity because of the higher reducing sugar content. The surface freezing treatment was an effective means of decreasing oil absorption and improving color of French fries. |
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