Program Web Address
www.cfs.purdue.edu/HTM
Abstract
This study examines the effect of edible coatings, type of oil used, and cooking method on the fat content of commercially available French fries. In contrast to earlier studies that examined laboratory prepared French fries, this study assesses commercially available French fries and cooking oils. This study also measured the fat content in oven baked French fries, comparing the two cooking methods in addition to the comparisons of different coatings’ oil uptake. The findings of this study were that the type of oil used did have a significant impact on the final oil content of the uncoated and seasoned fries. The fries coated in modified food starch and fried in peanut and soy oils had what appeared to be significantly higher oil content than those fried in corn oil or baked, but the difference was not statistically significant. Additionally, fat content in French fries with hydrocollidial coatings that were prepared in corn oil were not significantly different than French fries with the same coating that were baked.
Recommended Citation
Parikh, Anish A. and Nelson, Douglas C.
(2013)
"Fat Absorption in Commercial French Fries Depending on Oil Type and Coating,"
Hospitality Review: Vol. 30:
Iss.
2, Article 1.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol30/iss2/1
