NaCl soaking treatment for improving the quality of french-fried potatoes

Abstract

Potato strips were soaked in 3, 5 or 7% NaCl solutions (25 degreesC) previous to frying, to study the effect on oil uptake. Sensory responses indicated the best texture and lowest oil uptake at 3% NaCl solution for 50 min. Soaking had no effect (P < 0.05) on color (L*, a* and b*) or moisture loss during deep fat frying at 180 degreesC. Soaking significantly reduced oil uptake from 0.13 to 0.10 g oil/g dry matter and increased the measured texture parameters (hardness to penetrate both crusts, and both work and initial rigidity). Sensory acceptability was not different (P < 0.05) between the soaked product and a commercial sample.