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

Authors

  • Agnieszka Kita,

    Corresponding author
    1. Department of Food Storage and Technology, Faculty of Food Science, Agricultural University of Wrocław, ul Norwida 25, 50-375 Wrocław, Poland
    • Department of Food Storage and Technology, Faculty of Food Science, Agricultural University of Wrocław, ul Norwida 25, 50-375 Wrocław, Poland
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  • Grażyna Lisińska,

    1. Department of Food Storage and Technology, Faculty of Food Science, Agricultural University of Wrocław, ul Norwida 25, 50-375 Wrocław, Poland
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  • Małgorzata Powolny

    1. Department of Food Storage and Technology, Faculty of Food Science, Agricultural University of Wrocław, ul Norwida 25, 50-375 Wrocław, Poland
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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. Copyright © 2005 Society of Chemical Industry

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