Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips

The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying processes were determined. Also, organoleptic evaluation of fried potato strips by using air and traditional-frying processes were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying process were significantly lower than fried potato strips by traditional frying process. Changes in some physico-chemical properties (free fatty acids, peroxide value, polar, polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air-frying method. Organoleptic attributes of fried potato strips by air frying surpassed on fried potato strips for traditional-frying process. Generally, the air frying processes was more suitable for frying process and produce healthy fried foods than other traditional frying method.