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French fry quality related to specific gravity and solids content variation among potato strips within the same tuber

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Abstract

The solids content of adjacent potato strips cut from known locations within the tuber was found to differ significantly. These strips were identified and processed according to commercial practice. The finish fries were subjectively scored for quality. Yield and oil uptake were calculated. The solids content of individual strips from a 20 tuber sample out of a single 100 lb. bag ranged from 12% to 29%. The whole tubers ranged from 18% to 23% solids. Strips below 17% solids were shriveled, limp and soggy after processing while strips above 22% solids were rigid and crisp with a mealy interior. Oil uptake was not related to solids content. However, yield of par-fries and to a lesser extent of finish-fries increased as solids content increased.

Resumen

Se encontró una diferencia significativa en el contenido de sólidos de bandas adyacentes de papas cortadas, en localidades conocidas, dentro del tubérculo Estas bandas fueron identificadas y procesadas de acuerdo al uso comercial. Las completamente papas fritas fueron subjetivamente calificadas de acuerdo a su calidad. Se calculó la productión y absorción de aceite. Los contenidos sólidos de bandas individuates provenientes de una muestra de 20 tubérculos sacados de una boisa individual de 100 lbs. variaron de 12% a 29%. Los tubérculos enteros variaron de 12% a 23% de sólidos. Las bandas conteniendo por debajo de 17% de sólidos resultaron estar marchitas, débiles y mojadas después de haber sido procesadas, mientras que las bandas conteniendo sólidos por encima de 22% fueron rigidas y crocantes y su interior era harinoso. La absorción de aceite no estuvo relacionada al contenido de sólidos. Sin embargo, la producción de papas parcialmente fritas y en menor extensión la de papas completamente fritas, incrementaron conforme aumentó el contenido de sólidos.

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Authors and Affiliations

  1. Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of Agriculture, 94710, Berkeley, California

    R. N. Sayre, M. Nonaka & M. L. Weaver

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  1. R. N. Sayre
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  2. M. Nonaka
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  3. M. L. Weaver
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Sayre, R.N., Nonaka, M. & Weaver, M.L. French fry quality related to specific gravity and solids content variation among potato strips within the same tuber. American Potato Journal 52, 73–82 (1975). https://doi.org/10.1007/BF02855128

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  • DOI: https://doi.org/10.1007/BF02855128

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