Document Detail


Tastier and healthier alternatives to French fries.
MedLine Citation:
PMID:  20546404     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm(3). They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 degrees C, par-fried in soybean oil at 191 degrees C, and finish-fried at 168 degrees C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food.
Authors:
Caius M Rommens; Roshani Shakya; Mark Heap; Kristi Fessenden
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 May 
Date Detail:
Created Date:  2010-06-15     Completed Date:  2010-10-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  H109-15     Citation Subset:  IM    
Affiliation:
J. R. Simplot Co., Simplot Plant Sciences, 5369 West Irving St., Boise, ID 83706, USA. crommens@simplot.com
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis
Antioxidants / analysis,  chemistry
Ascorbic Acid / analysis,  chemistry
Asparagine / analysis,  chemistry
Carbohydrates / chemistry
Chlorogenic Acid / analysis,  chemistry
Cookery / methods*
Diet, Fat-Restricted*
Dietary Carbohydrates / analysis
Dietary Fats / analysis*
Humans
Maillard Reaction
Physicochemical Phenomena
Plant Tubers / chemistry*
Quality Control
Sensation
Sodium Chloride, Dietary
Solanum tuberosum / chemistry*
Taste*
Water / analysis
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Carbohydrates; 0/Dietary Carbohydrates; 0/Dietary Fats; 0/Sodium Chloride, Dietary; 327-97-9/Chlorogenic Acid; 50-81-7/Ascorbic Acid; 7006-34-0/Asparagine; 7732-18-5/Water; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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