Effect of Frying Temperature on Amount of Oil Uptake of Potato French Fries

Abstract

Fat uptake and characteristics crispy texture are main quality parameters of fried potato products such as the most popular French fries and potato crisps. They are formed during the 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 such as French fries and potato crisps are discussed. The kind and quality of frying medium as well as frying parameters (temperature) influence fat uptake and texture of fried potato. Texture of products correlated with fat content and composition of frying medium. Higher frying temperature decrease hardness of French fries and potato crisps which exhibit more crispy and delicate texture in composition with products fried at lower temperature. In this research, the effect of frying temperature at temperatures 180°C and 160°C for less of oil uptake of French fries were studied. Results showed that temperature of frying 180°C had fatter uptake than 160°C. By this respect the highest and lowest of oil uptake were 28% and 23% which related 180°C and 160°C frying temperature. Thermal conductivity coeffient were 750 and 500 w/mc for temperature 180°C and 160°C respectively, this difference were significant (p<0.05). Thickness of crust and oil were 1.5 and 3.1mm for temperatures 160°C and 180°C respectively that were significant difference (p<0.05). At last temperature of frying 160°C at 10minute were recommended for low fat French fries potato production.