Development of Edible Flour Coated Potato Frozen French Fries and Their Quality Evaluation

Abstract

In the present study, the french fries (Kufri frysona & Kufri Chipsona -3) were pretreated with two different treatments i.e., were blanching at 90℃ for 4 min and blanching with 0.5% KMS at 90 ℃ plus steeping in 3% NaCl for 4 min and then coated with edible flours (corn flour, rice flour & kidney bean flour) and stored at -18℃ for a period lasting up to 90 days. The frozen in fried in two oils (Mustard oil and refined oil) from 50 sec to 250 sec at 170℃ frying temperature. The oil uptake, textural characteristic (hardness), colorimetric characteristics (lightness, redness and yellowness indexes) and sensory evaluation (Flavor, appearance, color and overall acceptance) of potato strips were evaluated. The results indicated that Kufri frysona has high dry mater as compared to Kufri Chipsona -3, considerable for french fries. The coating of edible flours on french fries indicated that the moisture retention capacity increased, oil uptake capacity decreased by 15-25%. Lightness index reduced and redness/yellowness index increased. In case of hardness that shows the crispness the blanching treatment with 0.5% KMS at 90℃ plus ii steeping with 3% NaCl for 4 min shows better result. In the experiment the mustard oil and flour coating K4 (20 % corn flour, 20 % rice flour, 60% kidney bean flour) with blanching treatment BT2 (0.5% KMS at 90℃ plus steeping with 3% NaCl for 4 min) gives better result.