The effect of frying on fat uptake and texture of fried potato products*

Authors

  • Agnieszka Kita

    Corresponding author
    1. Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
    • Correspondence: Dr. Agnieszka Kita, Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, Wrocław, Poland

      E-mail: agnieszka.kita@wnoz.up.wroc.pl

      Fax: +48 71 3207767

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Abstract

Fat uptake and the characteristic crispy and crunchy texture are the main quality parameters of fried potato products such as the most popular French fries and potato crisps. They are formed during the frying process and depend on different factors, among which frying oil properties and frying conditions were taken under investigation. Quality of frying oils as well as fatty acid composition and degree of degradation affect fat uptake and texture of fried potato products. Technological parameters such as frying temperature and frying conditions were also considered.

Practical applications: Factors affecting fat uptake and texture of fried potato products such as French fries and potato crisps are discussed. The kind and quality of frying medium as well as frying parameters (temperature, using vacuum) influence fat uptake and texture of fried products. Texture of fried potato products is correlated with fat content and composition of frying medium. Higher frying temperature decreases hardness of French fries and potato crisps, which exhibit more crispy and delicate texture in comparison with products fried at lower temperatures.

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