| Tastier and healthier alternatives to French fries. | |
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MedLine Citation:
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PMID: 20546404 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Caius M Rommens; Roshani Shakya; Mark Heap; Kristi Fessenden |
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Publication Detail:
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Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of food science Volume: 75 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2010 May |
Date Detail:
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Created Date: 2010-06-15 Completed Date: 2010-10-28 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: H109-15 Citation Subset: IM |
Affiliation:
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J. R. Simplot Co., Simplot Plant Sciences, 5369 West Irving St., Boise, ID 83706, USA. crommens@simplot.com |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Acrylamide
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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:
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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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