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QUALITY COMPARISON OF FRENCH FRY STYLE POTATOES PRODUCED BY OVEN HEATING, IMMERSION FRYING AND CONTROLLED DYNAMIC RADIANT HEATING
Author(s) -
LLOYD BRIAN J.,
FARKAS BRIAN E.,
KEENER KEVIN M.
Publication year - 2004
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2004.23075.x
Subject(s) - french fries , food science , immersion (mathematics) , chemistry , mathematics , pure mathematics
The effect of finish heating method (oven heating, immersion frying and controlled dynamic radiant (CDR) heating) on mechanical properties, color and sensory properties of par‐fried French fries was evaluated. Peak breaking force was highest for CDR‐heated French fries. An equivalent b value (yellowness) for the crust of immersion‐fried and CDR‐heated French fries was found by using color analysis. Sensory evaluation indicated overall acceptability of CDR‐heated French fries equivalent to immersion fried‐French fried potatoes. Finish heating of par‐fried French fries using CDR heating showed promise to produce a reduced‐fat fried product, as well as an alternative process to traditional immersion finish frying.