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Leaching of french-fried potato strips

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Abstract

Potatoes with high-reducing sugar content taken directly from cold storage (4.5 C) and cut into 3/8-inch-square, 3-inch-long strips, were immersed in liquid nitrogen or dichlorodifluoromethane (−30.5 C or−79 C) for 3 to 15 sec and then leached for 5 min in water at 50 C. It was found that by using this method of freezing and leaching light colored strips could be finish-fried from Red La Soda, Russet Burbank, and Norchip varieties without conditioning. Finished-fries prepared by water-leaching only were usually too dark.

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Authors and Affiliations

  1. Western Regional Research Laboratory, Agricultural Research Service, United States Department of Agriculture, 94710, Albany, California

    E. Hautala

Authors
  1. Merle L. Weaver
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  2. E. Hautala
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Weaver, M.L., Hautala, E. Leaching of french-fried potato strips. American Potato Journal 48, 199–205 (1971). https://doi.org/10.1007/BF02862995

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  • DOI: https://doi.org/10.1007/BF02862995

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