The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

Potato chips and French fries are products which often used in the human diet. The aim of this study was to investigate influence cutting thickness, shape moisture content on palm olein uptake, as well quality during production fried potatoes. Blanching operation conducted water for 3 minutes at a temperature 85oC, while frying process 165oC. peroxide value free fatty acid (% oleic acid) were determined by standard analytical methods. oil samples Soxhlet extraction (the reference method). results showed that potato had approximately four times more uptake compared sticks. significantly lower blanched slices (by 43.3%) but higher sticks 53.5%) unblanched samples. analyzed parameters within allowable range. Based obtained study, it can be concluded surface area significant effect uptake.