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Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars

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Abstract

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12–13% fresh mass basis [fmb]), and higher protein (3.5–4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2–2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

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Acknowledgements

The authors are grateful to the South African National Research Foundation and the University of KwaZulu-Natal for their financial support.

Authors’ contribution

T. S. Workneh supervised the whole study and edited the manuscript. M. Siwela supervised the sensory evaluation assessments and edited the manuscript. N. Z. Ngobese conceived and conducted the experiments, analysed data and drafted the manuscript.

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Authors and Affiliations

  1. School of Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa

    Nomali Ziphorah Ngobese & Tilahun Seyoum Workneh

  2. Dietetics and Human Nutrition, University of KwaZulu-Natal, Pietermaritzburg, South Africa

    Muthulisi Siwela

Authors
  1. Nomali Ziphorah Ngobese
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  2. Tilahun Seyoum Workneh
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  3. Muthulisi Siwela
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Correspondence to Nomali Ziphorah Ngobese.

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Ngobese, N.Z., Workneh, T.S. & Siwela, M. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars. J Food Sci Technol 54, 507–517 (2017). https://doi.org/10.1007/s13197-017-2495-x

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  • DOI: https://doi.org/10.1007/s13197-017-2495-x

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