Summary
A rapid and accurate new-type method is presented for determining the fat content of French fried potatoes. The sample of French fries is disintegrated in a blendor type of mixer in the presence of water, alcohol, a liquid hydrocarbon, and sodium chloride. Most of the insoluble solids are removed by filtering through a pad of glass wool. The liquid mixture is transferred to a glass cylinder where, with the aid of the sodium chloride, it separates into two layers. An aliquot of the upper layer is removed and the hydrocarbon solvent is burned under controlled conditions. The residue of fat is weighed and its percentage of the sample weight calculated.
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Literature Cited
Bohannon, R. R. 1961. Procurement and processing of frozen potatoes. Part 1. Procurement. Quick Frozen Foods, 23 (10): 34–36.
Ross, L. R. and R. H. Treadway. 1961. A new type, rapid method for determination of fat in potato chips. Potato Chipper, 20(11): 44, 46, 50, 52, 56.
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Ross, L.R., Treadway, R.H. A new and rapid method for determining fat in French fried potatoes. American Potato Journal 39, 207–211 (1962). https://doi.org/10.1007/BF02900392
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DOI: https://doi.org/10.1007/BF02900392