Premium
FROZEN FRENCH‐FRIED POTATOES. Effects of Thawing and Holding Before Finish Frying and Their Nonrelation to Starch Retrogradation
Author(s) -
BURR HORACE K.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06370.x
Subject(s) - french fries , food science , retrogradation (starch) , starch , chemistry , moisture , zoology , horticulture , biology , organic chemistry , amylose
SUMMARY— Frozen par‐fried French‐fry cuts allowed to thaw and held several hours before being finish‐fried lost more weight (due to loss of moisture) and absorbed more fat than it not held. The yield of finished product decreased about 7% and fat uptake increased about 25% when par‐fries were held for 3 days at 50°F. Smaller but economically significant changes occurred in only 1‐1/2 hr at this temperature or in 5 hr at 40°F. The rate of the change in par‐fries which causes lower yields and greater fat absorption increases with increasing temperature. The time course of the change at 50°F is similar to that of starch retrogradation in par‐fries but the rote of retrogradation decreases with increasing temperature; therefore, these appear to be unrelated phenomena. There is no combination of time and temperature for frying par‐fries from the thawed state which is equivalent in all respects to a given combination for frying them from the frozen state.