Evolution of mechanical and optical properties of French fries obtained by hot air-frying

• Published in: Food science & technology Vol. 57; no. 2; pp. 755 - 760
• Main Authors: Heredia, A., Castelló, M.L., Argüelles, A., Andrés, A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.2014; Elsevier
• Subjects: Air-frying; Biological and medical sciences; Colour; Food industries; French fries; Fundamental and applied biological sciences. Psychology; Texture; French fries; Air-frying; Texture; Colour; French; Optical properties; Color; Frying; Mechanical properties; Evolution; Air
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2014.02.038

The aim of this study was to analyse the influence of frying technique (air-frying and deep oil-frying) and type of pre-treatment (freezing and blanching) on the evolution of mechanical and optical properties of French fries. The results showed that the chromatic parameters, a* and b*, experimented an increase regardless of the frying method. The increase in a* was significantly higher in deep-oil frying as a result of Maillard's reactions. The texture analysis reported a first stage of initial softening related to starch gelatinization followed by a second stage where the maximum force increased due to the gradual formation of a crust, both stages being faster in deep-oil frying. Pre-frozen potatoes presented the highest value of maximum force parameter independent of the type of frying. •Optical and mechanical changes are faster in deep-oil frying.•The lower increase of a* during air-frying suggests a lower acrylamide generation.•Texture of French fries exhibited a softening followed by the crust development.