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The influence of oil type and frying temperatures on the texture and oil content of French fries

Kita, A., Lisinska, G.
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2600-2604
French fries, cooking quality, food quality, texture, lipid content, deep fat frying, sunflower oil, rapeseed oil, olive oil, soybean oil, palm oils, cooking fats and oils, temperature
The purpose of the present study was to determine the effects of the frying medium and temperatures on fat content and texture of French fries. The material taken for the study consisted of seven types of vegetable oil: refined sunflower, rape, soy, olive oil, palm, partially hydrogenated rape oil (modified oil I) and a blend of vegetable oils (modified oil II). The French fries prepared from Asterix potato variety were fried at oils heated to 150, 160, 170, 180 and 190 degrees C. The length of frying (12, 10, 8, 6.5 and 4.5 min, respectively) depended on oil temperature. Fat content and the texture of French fries were determined. The type of frying medium significantly affects the texture of French fries. Temperature influenced both the fat content and texture of product. The increase of frying temperature decreased fat uptake and hardness of French fries. French fries fried in rape oil exhibited the most delicate texture and the lowest oil absorption when compared with French fries fried in other types of oil under investigation.