Quality Attributes of French Fries: Factors Affecting Thereon A Review | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 2, Volume 12, Issue 2, December 2015, Page 11-28 PDF (464.23 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.12816/0025395 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Kizito F.; Youssef M.; Abdel-Aal H.; Ragab H. | ||||
| Food Science and Technology Dept. Fac. of Agric. University of Alex. El-Shatby, 21545, Alexandria, Egypt | ||||
| Abstract | ||||
| French fries are consumed by millions of people worldwide and this has contributed to the vast growth and development of industries and businesses dealing with their production. Numerous processes are carried out to obtain French fries with the desired quality attributes. Over the past few decades, a wealth of information about the health effects of consumption of fried foods has been gathered and now consumers are more cautious about oil content of fried foods. The present review sheds a light on the processes carried out and other conditions considered during the production of French fries and their effects on some quality attributes of the finished product. Such processes and conditions include: storage conditions of fresh potato tubers, blanching, pre-fry dehydration and deep fat frying. This review also focuses on the various factors that affect the oil content of the fried potato products and their effects on other quality attributes like colour and texture of the fried products. Such factors include; coating with edible materials, nature of frying oil, frying temperature and time. | ||||
| Keywords | ||||
| pre-fry dehydration; Edible coatings; deep fat frying; frying temperature; frying time; oil content of fried potato products | ||||
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