Changes in qualitative properties of potato stick during pre-drying and frying

Document Type : Research Paper



Due to problems in storage, transport and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance.One of the important steps in product processing is pre-drying.Sticks with 0.8*0.8*8 cm dimensions were prepared, blanched with hot water at 75°C for 10 minutes and dried at four different air temperatures of 50, 60, 70 and 80°C to moisture content of 70٪. Finally, frying at 180°C for 4 minutes was performed. Color and texture were evaluated during pre-drying whereas color, texture and oil uptake of samples were investigated after frying. The results showed that drying temperature was much effective on product texture while no difference was observed on color and oil uptake of potato sticks. The best quality will be obtained with drying at 70°C to moisture content of 75٪.


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