Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato

- Sub-freezing temperatures reduced fat uptake in finish-fried potato.
- Frozen storage had significant effect on fat content and textural properties finish-fried potato.
- Storage and freezing method impact textural property of finish-fried French fry.
- SEM images revealed starch loss of crystallinity and surface modification during frying.

This objective of this study was to evaluate the kinetics of mass transfer, microstructural development, the impact of freezing method (Unfrozen, −18 °C, −82 °C and N2) and storage (0-4 months) on the quality of finish-fried parfried-frozen potato strips. Frying parfried potato between 170 and 190 °C showed significant (P < 0.05) effect on fat uptake. Up to 20% fat was absorbed by the product post-frying while surface oil decreased and matrix oil increased. Freezing at −82 °C reduced the amount of oil absorbed compared to other freezing methods. Textural property of finished fried potato strip was significantly (P < 0.05) impacted after storage for 4 months. Color determination showed a significant (P < 0.05) change in the finish-fried products compared to the parfried. Scanning electron microscopy provided a visual chronicle of changes in the structure of potato during pre and post freezing and frying processes.