The effect of frying on fat uptake and texture of fried potato products

摘要

Fat uptake and the characteristic crispy and crunchy texture are the main quality parameters of fried potato products such as the most popular French fries and potato crisps. They are formed during the frying process and depend on different factors, among which frying oil properties and frying conditions were taken under investigation. Quality of frying oils as well as fatty acid composition and degree of degradation affect fat uptake and texture of fried potato products. Technological parameters such as frying temperature and frying conditions were also considered.