French fried potatoes were heated by four different methods, deep fry, pan fry, microwave, and bake. Using subjective and objective evaluation, correlations can be made between the thermal methods, consumer likeability, nutrition attributes, and acrylamide formation. Potatoes were peeled, sliced, and heated according to time and temperature parameters.; Objective testing revealed pan fried potatoes had the highest percent of moisture loss and fat absorption. Significant differences were detected between the four methods when testing fat, moisture, and color content. Subjective testing was performed with a consumer and descriptive panel. The consumer panel ranked baked fries with the highest score when testing for overall likeability. The descriptive panel tested samples using a likeability test and JAR scale, and both scales found deep fried the "most favorite" method. Acrylamide formation was measured and a correlation was found between fat absorption, moisture loss, and the Maillard reaction of the food item being heated.
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