French-fried potatoes

Bunger, A., Moyano, P., and Rioseco, V. (2003). NaCl soaking treatment for improving the quality of french-fried potatoes. Food Res. Int. 36,161-166. 

For more detailed discussion of potato product quality assessment and assurance, the book Total Quality Assurance for the Food Industries (Gould, 2001) is essential reading, and for frozen French fried potatoes we especially recommend Hui s chapter of the Handbook of Vegetable Preservation and Processing (Hui, 2004). 

Gould, W. A. (1999f). Appendix 4 USA Standards for Grades offrozen French fried potatoes. In W. A. Gould (Ed.), Potato Production, Processing and Technology (pp. 217-231). CTI Publications, Inc, Timonium, Maryland, USA. 

Bunger,A.,Moyano,P. C., Rloseeo, V. K.(2003).NaCl soaking treatment for improving the quality of French-fried potatoes. Food Research International, 36, 161-166. 

In 2002, workers at the. Swedish National Food Administration discovered that heated, carbohydrate-rich foods, such as french fries, potato chips, and bread, contain alarming levels (0.1 to 4 p,g/g) of acrylamide, a known carcinogen.27... 

Starchy vegetables potatoes (white potatoes, french fries, potato chips, and mashed potatoes)... 

Interactions with Hexanal and Pentanal. Various compounds identified in French-fried potato flavor, e.g., 2-hexyl-4,5-dimethyloxazole and... 

Interest in the influence of lipids on pyrazine formation has recently been generated by the identification of long-chain alkyl-substituted heterocyclic compounds in foods and in model systems. Pyrazines in this category include 2-heptylpyrazine isolated from french fried potato flavor (7), and 2-methyl-3(or 6)-pentylpyrazine and 2,5-dimethyl-3-pentylpyrazine, isolated from extruded zein/corn amylopectin/corn oil systems (8, 9). Only the involvement of lipids or lipid-decomposition products in the formation of these compounds could account for the long-chain alkyl substitution on the pyrazine ring. 

A sample of french fried potatoes weighing 100.0 g was extracted with the volatile organic solvent hexane. After separation and evaporation of the hexane, 6.25 g of cooking oil was recovered. What was the percent oil in the potatoes Show your calculations. 

Warner, K., The effect of expeller pressed/physically refined soy oil on flavor of french fried potatoes and frying oil stability. USDA/ARS National Center for Agricultural Utilization Research. Peoria, IL. (Presented at AOCS Annual Meeting, May 9-12, 2004, Cincinnati, OH.)... 

The occurrence of pyridines in food has been reviewed (16). 2-Alky1-pyridines were proposed to form from the corresponding unsaturated n-aldehydes with ammonia upon heat treatment (17, 18). Table I lists pyridines Identified in the volatiles of fried chicken (19) and french fried potatoes (7). 

Table I. Pyridines Identified in Fried Chicken and French Fried Potato Flavor...

Compound Fried Chicken French-Fried Potato... 

Table II lists alkylthlazoles identified in fried chicken flavor (19) and french fried potato flavor (7).

Several of the alkylthlazoles identified in french fried potato flavor, such as 2,4-dlmethyl-5-propylthiazole, 2,4-dimethyl-5-pentyl-thlazole, 2-butyl-4-methyl-5-ethylthiazole and 2-butyl-4-propylthia-zole have a strong characteristic sweet, sulfury and green aroma (33). This aroma characteristic is quite distinctive and is present in a large number of the fractions generated from the gas chromatographic fractionation of the french fried potato flavor isolate. It is probably an important part of the total french fried potato flavor. 

Pentyl-A-methyl-5-ethyloxazole was identified in french-fried potato flavor and has a strong buttery, sweet and lactone-like flavor. It is probably an Important contributor to the fried food aspect of french-fried potato flavor (37). 

Sadly, except for vegetarians—who still might consume too much sodium, by the way—most of us get too little potassium in our diets because we just don t eat enough fruits and vegetables. That s been shown to be the case in the United States, Canada, the United Kingdom, Australia, and Europe. Typically, the most frequently eaten vegetable is French-fried potatoes or potato chips or crisps. 

The cholesterol present in tallow used for frying undergoes oxidative changes (117, 118), and the generated products are found in fried foods. Thus, the presence of cholesterol oxides have been demonstrated in french-fried potatoes at concentrations approximately four times as high as those that existed in the heated tallow used for frying (119, 120), although some of the values may have included contributions from oxidized plant sterols (121). 

Mid-Oleic Sunflower Oil With the relatively recent appearance of mid-oleic sunflower oil, researchers have shown an interest in its use in frying processes. Abidi and Warner (120) used the three types of sunflower oil (regular, high, and mid-oleic) in the preparation of french fries, potato crisps, and fresh white corn tortilla chips. However, no general conclusions may be drawn regarding inherent stability as there is no indication of antioxidant type and concentration in the different oils. 

CIC the earthy odour of fresh potatoes is represented by 2-isopropyl-3-methoxy pyrazine. This earthy note is supported by the mushroom character of l-octen-3-ol. The key component of boiled potatoes is 3-(methylthio)-propanal, balanced with dimethyl sulphide. The high reaction temperatures in baked and fried potatoes start the Maillard reaction to form mainly heterocyclic components 2-ethyl-3,5-dimethyl pyrazine, 2-ethyl-6-vinyl pyrazine, 5-methyl-6,7-dihydro-(5H)cyclopenta-pyrazine, 2-acetyl-l,4,5,6-tetrahydro-pyridine are responsible for the roasted, nutty cracker-like flavour. The heat-induced degradation of the potato lipids and the frying oil imparts a fatty, tallowy character to the french fried potatoes. (E,E)-2,4-Decadienal, 2-octenal, octanoic acid and decanoic acid are main contributors to this fatty note. 

The oxidation products of lipids include volatile aldehydes and acids. Therefore, lipids are one of the major sources of flavors in foods. For example, much of the desirable flavors of vegetables such as tomatoes, cucumbers, mushrooms, and peas (Ho and Chen, 1994) fresh fish (Hsieh and Kinsella, 1989), fish oil (Hu and Pan, 2000) and cooked shrimp (Kuo and Pan, 1991 Kuo et al., 1994), as well as many deep-fat fried foods such as French-fried potatoes (Salinas et al., 1994) and fried chicken (Shi and Ho, 1994), are contributed by lipid oxidation. LOX-catalyzed lipid oxidation produces secondary derivatives, e.g., tetradecatrienone, which is a key compound of shrimp (Kuo and Pan, 1991). The major difference between the flavors of chicken broth and beef broth is the abundance of 2,4-decadienal and y-dodeca-lactone in chicken broth (Shi and Ho, 1994). Both compounds are well-known lipid oxidation products. A total of 193 compounds has been reported in the flavor of chicken. Forty-one of them are lipid-derived aldehydes. 

Agblor, A. and Scanlon, M. (2000). Processing conditions influencing the physical properties of French fried potatoes. Potato Research, 43(2), 163-177. 

Carlin J.T., Lin Q.Z., Huang T.C., Ho C.T. and Chang S.S. (1986) Identification of alkyloxazoles in the volatile compounds from French-fried potatoes. J. Agric. Food Chem. 34, 621-3. 

Hydrogenated oils also have characteristic off-flavors that are described as waxy, plastic, and fruity (Neff et al., 2000). Although many consumers are familiar with these characteristic flavors in their french-fried potatoes, some manufacturers want oils that do not impart such flavors and prefer that the natural flavor of the food or the deep-fried flavor of the oil be the primary flavors. Because of these problems with hydrogenated oils, oil processors and food manufacturers are currendy looking for alternatives to hydrogenation to provide oxidatively stable, healthful, and functional oils for frying and margarines. 

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