Fat uptake in French fries as affected by different potato varieties and processing

Journal of Food Science

Volumn 66, Issue 6, 2001, Pages 903-908

  O'Connor, C J ^a   Fisk, K J ^a   Smith, B G ^a   Melton, L D ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Fat uptake; French fries; Frying; Kumara; Potatoes

Indexed keywords

EID: 0034847827     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15194.x     Document Type: Article

References (17)

1. Relationship between oil uptake and moisture loss during frying of potato slices from cv. Record U.K. tubers
2. Distribution and morphology of oil deposits in some deep fried products
3. Oil content in fried processed sweet potato products
4. Structure and development of the potato plant
5. A method for localising fat distribution in deep-fat fried potato products
6. Hydrolysis characteristics of bovine milk fat and monoacid triglycerides mediated by pregastric lipase from goats and kids
7. Fat uptake in a potato drying/frying process
8. Influence of potato specific gravity on yeild and oil content of chips
9. Vegetables
10. Criterion for oil uptake in deep-fat frying
11. Quality of French fried potatoes as affected by surface freezing and specific gravity of raw potatoes
12. Dynamics of oil uptake during deep-fat frying of potato slices