Fried potatoes quality improvement

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. 

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. 

The frying performance of new varieties of low-linolenic acid soybean oils was compared to that of cottonseed oil (Table 12.10). The decrease in linolenic acid to 2 and 0.8% in the soybean oils improved the flavor quality and the oxidative stability of the potato chips. Although the total polar content of the cottonseed oil was higher, no differences were observed between the low linolenic acid soybean oils. Potato chips fried in ultra-low linolenic acid and stored for 7 weeks had significantly higher flavor quality, lower fishy flavor and lower hexanal than the low-linolenic acid soybean oil. In another study, low-linolenic acid and high-oleic soybean oils and their mixtures were compared with cottonseed oil (Table 12.11). The high-oleic acid soybean oil and its... 

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