Developing a par-frying procedure for french fries on a pilot scale using trans-free oils

Equipment and procedures were evaluated in order to develop a suitable method in our laboratory to produce par-fried french fried potatoes using zero trans cottonseed oil. This included the study of the effect of various blanching time and temperature on the quality of french fries. Low Temperature Long Time (LTLT) blanching was found to be the best condition for blanching. Blanching temperature of 170°F produced the best quality french fries as the fat content was comparable to most of the commercially available brands and had higher 'L' values indicating lightness. Sensory evaluation ranked them higher in overall likability. French fries blanched at 190°F for 30 minutes had the highest percentage of fat content whereas the sensory panelists ranked the french fries blanched at 190°F for 45 minutes as the greasiest and ranked them second highest in overall likability.