Process severity affects texture and color of potato strips baked in pilot-scale infrared Radiant Wall Oven

Frozen par-fried potato strips were baked in an infrared radiant wall oven (RWO) at temperatures of 290-365 °C with different processing times to reduce fat content of the final product in contrast to deep fat fried strips. Product characteristics in terms of cutting force, puncture force, lightness, chroma, hue, moisture and fat content of the RWO-baked potato strips were measured and compared to that of deep-fat fried samples (177 °C for 3 min). Instrumental and sensory assessment of the texture of the potato strips indicated that RWO-baked potato strips at 365 °C for 6.5 min had similar texture as deep-fat fried potato strips, yet contained 72% less fat. However, those potato strips were lighter and less brown in color, and had 18% more moisture than the fried counterparts. RWO processing, as a surface treatment, achieved dramatic fat reduction because the potato strips were not submerged into oil. Increase in the severity of the RWO processing resulted in potato strips with higher cutting force, puncture force, darker and more brown color and lower moisture content.