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Processing Conditions for Producing French Fries from Purple-Fleshed

Sweetpotatoes

Article  in  Transactions of the ASAE. American Society of Agricultural Engineers · November 2012

DOI: 10.13031/2013.42486

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 PROCESSING CONDITIONS FOR PRODUCING FRENCH FRIES
FROM PURPLE-FLESHED SWEETPOTATOES
M. E. Oner, M. M. Wall

ABSTRACT. The effects of processing conditions and cooking methods on the physical quality, anthocyanin content, and
sensory attributes of frozen purple-fleshed sweetpotato (PFSP) French fries were investigated. PFSP strips were blanched
in boiling water for 0, 5, or 10 min, par-fried at 180°C for 0 or 1 min, and stored at -20°C ±2°C. Frozen PFSP strips were
then oven-baked at 180°C for 8 min or deep-fat fried at 180°C for 3 min. The lowest peak force values were determined in
fries after 10 min blanching. However, the combination of par-frying and deep-fat frying significantly increased peak force
in 10 min blanched PFSP fries. A deep purple color developed in fries treated with a combination of 5 or 10 min blanch-
ing, 1 min par-frying, and oven baking. A decrease in total monomeric anthocyanin content (14.51 ±0.45 mg per 100 g dry
weight) and a corresponding increase in polymeric color (34.23%) were measured in oven-baked fries with no blanching
and no par-frying. The 1 min par-frying increased total monomeric anthocynanin content to the highest level (36.05
±0.60 mg per 100 g d.w.) in oven-baked fries without blanching. The lowest moisture content (20.1%) and highest oil con-
tent (37.9%) were determined in fries treated with 10 min blanching, 1 min par-frying, and deep-fat frying. A dark brown
color was determined in fries treated with 10 min blanching, 1 min par-frying, and deep-fat frying. PFSP fries treated with
10 min blanching, no par-frying, and deep-fat frying had the highest sensory ratings according to a taste panel. However,
the sensory quality of oven-baked fries was increased when samples were par-fried. Fries treated with 10 min blanching,
1 min par-frying, and oven baking may be a more nutritious alternative with 64.3% less oil content, 27.7% more anthocy-
anin content, and favorable overall sensory quality compared to fries treated with 10 min blanching, no par-frying, and
deep-fat frying.
Keywords. Anthocyanin, Baking, Blanching, Deep-fat frying, Purple-fleshed, Sweetpotato.

S
weetpotato [Ipomoea batatas (L.) Lam.] is an im-
portant commodity in Hawaii with a multimillion
dollar production value (USDA-NASS, 2009). A
sweetpotato cultivar with purple flesh and white
skin, also known as Okinawan sweetpotato, is widely
grown and exported (Miyasaka and Arakaki, 2010). Purple-
fleshed sweetpotato (PFSP) is nutritious, high in dietary fi-
ber, and low in glycemic index (Truong et al., 2011). PFSPs
are rich in anthocyanins and antioxidants compared to
sweetpotatoes of white, yellow, and orange flesh colors
(Teow et al., 2007; Steed and Truong, 2008). According to
clinical studies in Japan, utilization of PFSPs in foods may
have potential health benefits (Suda et al., 2003; Suda et al.,
2008). Although PFSPs are mostly consumed as baked,
boiled, and fried roots, commercially processed PFSP
products are limited. PFSPs have higher dry matter content
Submitted for review in April 2012 as manuscript number FPE 9735;
approved for publication by the Food & Process Engineering Institute Di-
vision of ASABE in October 2012.
Mention of trade names or commercial products in this publication is
solely for the purpose of providing specific information and does not im-
ply recommendation or endorsement by the USDA. The USDA is an equal
opportunity provider and employer.
The authors are Manolya E. Oner, Research Food Technologist, and
Marisa M. Wall, Research Food Technologist, USDA-ARS Pacific Basin
Agricultural Research Center, Hilo, Hawaii. Corresponding author:
Manolya E. Oner, USDA-ARS Pacific Basin Agricultural Research Cen-
ter, 64 Nowelo St., Hilo, Hawaii 96720; phone: 808-959 4307; e-mail:
manolyaoner@gmail.com.
and different starch properties (amylose content and pasting
property) compared to orange-fleshed sweetpotatoes (OF-
SPs) (Truong et al., 2007; Grabowski et al., 2008) that chal-
lenge commercial production with PFSPs (Steed and Tru-
ong, 2008). However, Steed and Truong (2008) were able
to increase flowability of PFSP puree by decreasing the dry
matter content between 18% and 21% via water addition to
steamed PFSP.
In the U.S., sweetpotato production has consistently in-
creased over the last few decades (USDA-ERS, 2011), and
OFSPs are predominantly consumed (Collins and Walter,
1992). The OFSPs are processed into puree, chips, and de-
hydrated sweetpotatoes and used as food ingredients in ba-
by food, sauces, breakfast foods, snacks, and crackers
(Truong et al., 2011). OFSPs are also commercially pro-
cessed as frozen sweetpotato French fries in the U.S. The
quality of sweetpotato French-fry type products is affected
by cultivar, post-harvest handling, processing, and storage
conditions. Few studies have been performed related to
quality improvement of OFSP French fry processing. Oil
content and reducing sugar were reduced in sweetpotato
fries by 7% to 10% and 2% to 3%, respectively, by blanch-
ing in disodium acid pyrophosphate solution, par-frying,
par-dehydrating, and freezing (Reungmaneepaitoon et al.,
2000). Sylvia et al. (1997) were able to increase firmness
of sweetpotato French fries by treating strips with sodium
phosphate solutions before blanching. Consistent texture
was determined in restructured sweetpotato French fries

Transactions of the ASABE

Vol. 55(6): 2285-2291 2012 American Society of Agricultural and Biological Engineers ISSN 2151-0032 2285
made from puree by using an alginate-calcium gelling sys-
tem (Walter et al., 2002).
The studies and technologies developed for processing
sweetpotato French fries were mainly based on OFSP culti-
vars. In this research, the objective was to determine the ef-
fects of processing conditions and cooking methods on se-
lected quality characteristics, anthocyanin content, and
sensory attributes of frozen PFSP French fries.
MATERIALS AND METHODS
PREPARATION AND PROCESSING
PFSPs were provided by Crown Pacific International
LLC (Hilo, Hawaii). Sweetpotatoes were cured at 29°C and
85% relative humidity for three days and then stored at
13°C until used (Edmunds et al., 2003). Thirty randomly
selected medium-size roots were washed and then cut into
9.5 × 9.5 × 50 mm strips with a manual potato cutter. Dur-
ing preparation, the sweetpotato strips were held for up to 1
h in potable water (~20°C) without chemicals to minimize
browning. After preparation, the strips were blanched for 0,
5, or 10 min in boiling water (~98°C), cooled in potable
water for 5 min at room temperature, and drained for 1 min.
Although steam blanching is used in sweetpotato puree
processing (Truong and Avula, 2010), water blanching is
preferred in French fries processing to improve quality
(Padjama, 2009). The strips were par-fried in canola oil
(Wesson Oil, Conagra Foods, Inc., Omaha, Neb.) for 0 or
1 min at 180°C and drained for 1 min. The strips were then
placed on a tray and frozen at -20°C ±2°C for 20 min, until
the center temperature of each strip reached about 2°C, to
prevent the strips from being broken during packaging. The
strips were packaged into plastic bags (3.74 L Ziploc freez-
er bag, S.C. Johnson Co., Racine, Wisc.), with 40 strips per
bag, and stored at -20°C ±2°C for one week.
COOKING METHODS
Frozen strips were subjected to two different cooking
methods: deep-fat frying and oven baking. In deep-fat fry-
ing, ten frozen sweetpotato strips per treatment were fried
in 2 L of canola oil heated to an initial temperature of
180°C for 3 min in an electric fry cooker (National Presto
Industries, Inc., Eau Claire, Wisc.) controlled by an exter-
nal temperature controller (Digi-Sense, Cole Parmer,
Vernon Hills, Ill.). In oven baking, ten frozen sweetpotato
strips per treatment were baked on a stainless steel tray in a
conventional oven (Sheldon Manufacturing, Inc., Cor-
nelius, Ore.) at 180°C for 8 min.
TEXTURE ANALYSIS
After cooking, the fries were held at room temperature
for 2 min before texture measurement. A Chatillion LTCM-
100 series motorized tester and DFS-025 gauge (Ametek,
Inc., Largo, Fla.) equipped with a 2 mm cylindrical probe
was used to analyze the texture (Oner and Walker, 2011a,
2011b). A plate with a 4 mm hole was attached to the tester.
Each sweetpotato fry was placed onto the plate, and the
probe moved downward through the fry at a rate of
0.85 mm s-1. The maximum force required to puncture the
2286
top surface of the potato fry was used to determine textural
quality. Each sample was measured at three locations: near
each end and the center.
COLOR ANALYSIS
After cooking, the fries were held under ambient condi-
tions for 2 min before color measurement. A Chroma Meter
CR-300 (Konica Minolta, Ramsey, N.J.) was used to meas-
ure the external and internal color of the sweetpotato fries
using the L*C*h° system, where L* is lightness, ranging
from 0 (absolute black) to 100 (absolute white); C* is
chroma, ranging from 0 (least saturation) to 60 (full satura-
tion); and h° is hue angle, ranging from 0° to 360°, where
0° or 360° is red, 90° is yellow, 180° is green, and 270° is
blue. The chromameter was calibrated against a standard
white plate prior to use (Konica Minolta, 1998). Three
measurements at three locations (near each end and the
center) of a fry were averaged for each sample. During ex-
ternal color measurement, five fries were placed snugly
side-by-side in a single layer on a tray (Oner and Walker,
2011a), and the L*C*h° values were recorded (Wall, 2005)
20 times by measuring each fry on four sides. The same
five fries were longitudinally cut into half, and ten internal
color values were recorded in the same way.
MOISTURE CONTENT ANALYSIS
After final cooking, the sweetpotato fries were cooled at
room temperature for 10 min. The strips were then cut into
small equal sizes, and 10 g of samples from each treatment
were dried at 60°C in a conventional oven until the weight
of the dried sample became constant.
OIL CONTENT ANALYSIS
The oil content of the sweetpotato fries was determined
using an XT10 extraction system (Ankom Technology,
Macedon, N.Y.). A dried and ground sample (1 g) from
each treatment was placed in a filter bag, dried at 100°C for
3 h, and then extracted with petroleum ether at 90°C for
40 min. The oil content was calculated as a percentage of
the dried mass (Ankom, 2009).
EXTRACTION OF ANTHOCYANINS
After final cooking, ten sweetpotato fries from each
treatment were cut into small pieces, placed into a bag
(0.47 L Ziploc freezer bag, S.C. Johnson Co., Racine,
Wisc.), and frozen at -70°C until analysis. The samples
were removed from -70°C storage and freeze-dried in a
bulk tray dryer (model 7806021, Labconco Corp., Kansas
City, Mo.) for 2 days at -45°C to -50°C. Freeze-dried sam-
ples were placed into a dessicator to warm to room temper-
ature and then ground into a fine powder.
Freeze-dried sweetpotato powder samples (~2.5 g) from
each treatment were vortexed for 5 min in 25 mL of metha-
nol/water/HCl extraction solvent (pH 2.1), which was pre-
pared by adding 0.1 mL concentrated HCl to 100 mL meth-
anol/water (5:4). The mixed samples were held at room
temperature for 2 h, and the supernatant was filtered
through Whatman No. 1 filter paper. The filtrates were ad-
justed to a final volume of 25 mL with extraction solvent.
TRANSACTIONS OF THE ASABE
TOTAL MONOMERIC ANTHOCYANIN ANALYSIS
The total monomeric anthocyanin content was deter-
mined using the pH-differential method (Giusti and
Wrolstad, 2001). The dilution factor was determined for
each sample by diluting with 0.025 M potassium chloride
buffer at pH 1 until the absorbance reading at 530 nm was
less than 1.2. Two dilutions of the each sample were pre-
pared, one with potassium chloride (0.025 M) at pH 1 and
the other with sodium acetate (0.4 M) at pH 4.5, by diluting
each sample by the previously determined dilution factor.
Samples were allowed to equilibrate for 15 min. Absorb-
ance at 530 nm (Steed and Truong, 2008; Fang et al., 2011)
and 700 nm was recorded using an SP-870 Turner spectro-
photometer (Barnstead International, Dubuque, Iowa) cali-
brated with distilled water as the blank. The absorbance dif-
ference between pH 1.0 and pH 4.5 samples was calculated
by using equation 1:
A = ( A530 nm − A700 nm )pH 1.0
(1)
− ( A530 nm − A700 nm )pH 4.5
The monomeric anthocyanin pigment concentration was
calculated using equation 2:
Monomeric anthocyanin pigment (mg L−1 )
(2)
= ( A × MW × DF × 1000 ) / ( ε × 1)
where MW is molecular weight, DF is the dilution factor,
ε is the molar absorptivity, and 1 is standard for 1 cm path
length. The pigment was calculated based on molecular
weight (449.2) and molar absorptivity (26900) of cyanidin-
3-glucoside. The total monomeric anthocyanins were re-
ported as milligrams anthocyanin per 100 g dry weight
(mg cyanidin-3-glucoside per 100 g d.w.).
POLYMERIC COLOR ANALYSIS
Percent polymeric color was determined using the meth-
od described by Giusti and Wrolstad (2001). Sample ex-
tracts were diluted with distilled water using the dilution
factor determined in the total monomeric anthocyanin anal-
ysis. The control sample and the bisulfate bleached sample
were prepared by adding 0.2 mL of distilled water to
2.8 mL diluted sample and adding 0.2 mL of 0.9 M potassi-
um metabisulfate to 2.8 mL diluted sample, respectively.
After equilibrating for 15 min, the absorbance of samples
was recorded at 700, 530, and 420 nm. Color density was
calculated using the control sample absorbance in equa-
tion 3:
Color density = ( A420 nm − A700 nm )
(3)
+ ( A530 nm − A700 nm )  × DF
Polymeric color was determined using the bisulfate-
bleached sample and equation 4:
Polymeric color = ( A420 nm − A700 nm )
(4)
+ ( A530 nm − A700 nm )  × DF
55(6): 2285-2291
Percent polymeric color was calculated using equation 5:
Polymeric color
Percent polymeric color = × 100 (5)
Color density
SENSORY ANALYSIS
Sensory attributes including flavor, texture, appearance,
and overall quality were evaluated by a semi-trained panel
of ten coworkers using a nine-point hedonic rating scale
(1 = dislike extremely to 9 = like extremely) (Meilgaard et
al., 2007). Panelists were exposed to training with high-
quality samples at the beginning of the evaluation. Eight
different processing combinations with 5 or 10 min blanch-
ing, 0 or 1 min par-frying, and oven baking or deep-fat fry-
ing for PFSP French fries were evaluated. Deep-fat fried or
oven-baked fries were served to the sensory panelists with-
in 3 min. Samples were randomly coded and served with
water. Two strips were provided for each sample. Sensory
analysis was replicated three times on separate days using
freshly prepared samples.
STATISTICAL ANALYSIS
All data were analyzed using SAS (v9.2, SAS Institute,
Inc., Cary, N.C.). The experimental design was a complete-
ly randomized, 3-way factorial (3 × 2 × 2) design with three
replications. Analysis of variance and means separation
were calculated by the general linear model procedure. Dif-
ferences between treatments (p < 0.05) were evaluated by
using the Waller-Duncan k-ratio t-test.
RESULTS AND DISCUSSION
FIRMNESS
The effects of processing conditions and cooking meth-
ods on firmness of PFSP French fries are listed in table 1.
Without preprocessing, deep-fat fried white potato (Sola-
num tuberosum) fries are usually soggy and limp (Talburt
and Smith, 1987). However, with no prior blanching and
par-frying, a rubbery texture and a hard crust were ob-
served in oven-baked and deep-fat fried PFSP French fries,
respectively, due to the high dry matter content (Steed and
Truong, 2008) and potential differences in starch properties
of PFSPs. Hard fries are not desirable to consumers; there-
fore, high-temperature blanching was used to decrease tis-
sue rigidity by disrupting cell integrity and cell adhesion.
As expected, blanching in boiling water significantly de-
creased peak force. Therefore, the lowest peak force values
were determined in fries after 10 min blanching. However,
the combination of par-frying and deep-fat frying signifi-
cantly increased peak force in 10 min blanched PFSP fries.
Although par-frying increased the crispness of white potato
frozen French fries (Loon et al., 2007) by evaporating wa-
ter from the cut surfaces before final frying, the firmness of
PFSP French fries was not consistent with par-frying re-
gardless of blanching time and cooking method.
2287
Table 1. Firmness, moisture content, and oil content of purple-fleshed this treatment combination. Oven baking with or without
sweetpotato (PFSP) fries for 12 treatments.[a]
Peak Force Moisture Oil Content
par-frying increased (p < 0.05) internal lightness of 5 or
Treatment[b] (N) (%) (%) 10 min blanched fries compared to the other treatments.
0-0-DFF 3.58 a 30.00 h 9.53 f When internal saturation of 10 min blanched fries was
0-0-OB 3.72 a 49.70 b 0.35 g compared, the lowest value was measured in fries treated
0-1-DFF 3.11 b 29.70 h 12.13 e with a combination of par-frying and deep-fat frying. A
0-1-OB 2.27 cd 38.60 e 7.72 f
5-0-DFF 1.98 cf 34.49 f 24.57 c similar result was obtained in 5 min blanched fries. Based
5-0-OB 2.15 ce 58.37 a 0.31 g on internal hue angle values (table 2), a brownish internal
5-1-DFF 2.37 c 32.67 g 14.77 d color was determined in oven-baked fries with no blanch-
5-1-OB 1.94 def 42.24 d 8.28 f ing and no par-frying due to high activity of polyphenol ox-
10-0-DFF 1.48 g 29.82 h 34.88 b
10-0-OB 1.46 g 60.04 a 0.58 g idase. High-temperature blanching inactivates polyphenol
10-1-DFF 3.07 b 20.13 i 37.90 a oxidase; therefore, more purple internal color was observed
10-1-OB 1.79 efg 45.02 c 12.43 de in fries treated with a combination of 5 or 10 min blanch-
[a]
Values in the same column followed by different letters are ing, no par-frying, and oven baking compared to the other
significantly different (p < 0.05). Experiment was replicated three
times.
treatment combinations.
[b]
In treatments, the first and second numbers indicate blanching time
and par-frying time in minutes, respectively. Cooking methods are ANTHOCYANIN CONTENT
indicated as DFF for deep-fat frying and OB for oven baking. A decrease in total monomeric anthocyanin content
(14.51 ±0.45 mg per 100 g d.w.) and a corresponding in-
COLOR crease in polymeric color (34.23%) were measured in oven-
Oven baking with no par-frying with 0, 5, or 10 min baked fries with no blanching and no par-frying due to pol-
blanching gave higher external lightness in fries compared yphenol oxidase activity, which catalyzes anthocyanin deg-
to other treatments (table 2, fig. 1). Oner and Walker (2010, radation (table 3). Heat treatment prevents enzymatic deg-
2011b) reported that increasing blanching time from 5 to radation of the anthocyanin pigments catalyzed by
10 min did not significantly affect the lightness of white polyphenol oxidase (Teow, 2005) and transformation of
potato fries. However, similar results were not obtained in monomeric anthocyanin into polymeric forms, which ap-
purple-fleshed sweetpotato fries. A combination of 10 min pears as brown color (Iversen, 1999; Rein and Heinonen,
blanching, 1 min par-frying, and deep-fat frying signifi- 2004). Teow (2005) reported that heat treatment (steaming)
cantly decreased the L* and C* values in fries, denoting a increased total monomeric anthocyanin content in PFSPs
darker, duller color when compared to the other treatments. compared to chopped samples of raw roots. Brown et al.
A reddish brown color was observed in fries treated with a (2008) reported that total monomeric anthocyanin content
1 min par-frying and deep-fat frying, with or without was higher in baked purple skin, purple flesh potatoes
blanching (table 2, fig. 1). In addition, fries treated with no compared to fried samples. Our results indicate that 1 min
blanching, no par-frying, and deep-fat frying were dark par-frying increased total monomeric anthocynanin content
reddish brown. These results are attributable to enzymatic to the highest level (36.05 ±0.60 mg per 100 g d.w.) in ov-
browning (Agblor and Scanlon 2000) and the Maillard re- en-baked fries without blanching. Par-frying did not affect
action (Fennema, 1996). A deep purple color developed in the total monomeric anthocyanin content of 5 or 10 min
fries treated with a combination of 5 or 10 min blanching, blanched fries with deep-fat frying. No difference was ob-
1 min par-frying, and oven baking (table 2, fig. 1). served in percent polymeric color of 5 min blanched fries,
Blanching in boiling water had a minimal impact on the except for the treatment combination of 1 min par-frying
internal color of fries. The internal lightness of fries (ta- and deep-fat frying, which indicates a higher degree of
ble 2) treated with 10 min blanching and deep-fat frying Maillard reaction. According to previous studies, frying
(with or without par-frying) was lower than the other methods decreased anthocyanin in blue potatoes (Da Silva
treatments, indicating that par-frying did not affect L* for and Moreira, 2008) and Chinese purple yam (Fang et al.,

Table 2. Lightness (L*), chroma (C*), and hue angle (h°) values of purple-fleshed sweetpotato (PFSP) fries for 12 treatments.[a]
External Color Internal Color
Treatment[b] L* C* h° L* C* h°
0-0-DFF 28.08 ef 15.04 a 18.71 b 30.98 bce 17.79 de 332.83 b
0-0-OB 32.41 b 14.14 ab 359.52 d 31.25 bcdg 11.82 i 4.23 a
0-1-DFF 27.21 fg 14.07 b 24.59 a 30.23 bcf 17.01 ef 324.76 ce
0-1-OB 26.66 g 9.42 f 346.55 f 29.62 def 17.17 df 321.71 def
5-0-DFF 30.73 c 14.01 b 359.05 d 28.60 f 18.38 bcd 326.76 c
5-0-OB 36.71 a 12.63 c 324.30 h 32.27 ab 19.46 ac 319.51 fg
5-1-DFF 28.59 de 11.62 d 19.66 b 29.15 efg 15.16 g 324.98 cd
5-1-OB 29.92 cd 10.84 de 338.23 g 31.98 ac 19.61 ab 321.22 def
10-0-DFF 26.99 fg 7.57 g 353.58 e 26.06 h 13.35 h 320.38 f
10-0-OB 33.35 b 11.25 d 316.96 i 33.75 a 20.51 a 315.65 g
10-1-DFF 24.72 h 6.58 h 5.00 c 23.94 h 12.04 i 323.75 cf
10-1-OB 29.34 de 10.05 ef 337.66 g 33.65 a 19.79 a 321.23 def
[a]
Values in the same column followed by different letters are significantly different (p < 0.05). Experiment was replicated three times.
[b]
In treatments, the first and second numbers indicate blanching time and par-frying time in minutes, respectively. Cooking methods are indicated as
DFF for deep-fat frying and OB for oven baking.

2288 TRANSACTIONS OF THE ASABE

 0-0-DFF 0-0 -OB
5-0-DFF 5-0 -OB
10 -0 -DFF 1 0-0-OB
Figure 1. Appearance of purple-fleshed sweetpotato (PFSP) French fries for 12 treatments. In treatments, the first and second numbers indicate
blanching time and par-frying time in minutes, respectively. Cooking methods are DFF for deep-fat frying and OB for oven baking.
2011). In our results, deep-fat frying decreased total mon-
omeric anthocyanin content for 5 min blanched PFSP
French fries when compared to oven baking. However, re-
sults were not similar in 10 min blanched fries. Enzymatic
browning in fries with no blanching, and texture degrada-
tion in fries with 10 min blanching, may have also affected
the changes in anthocyanin content.
MOISTURE AND OIL CONTENT
Some researchers found that moisture content and oil
content were positively correlated (Pinthus et al., 1993;
Mehta and Swinburn, 2001); however other studies showed
that moisture content was not the only factor to affect oil
content in fries (Moreira et al., 1995; Pinthus et al., 1995;
Bouchon et al., 2001). The lowest moisture content (20.1%)
and highest oil content (37.9%) were determined in fries
treated with 10 min blanching, 1 min par-frying, and deep-
fat frying because the long blanching time damaged the
surface of the fries, increasing water evaporation and there-
by oil absorption (table 1) (Blumenthal, 1991). The combi-
55(6): 2285-2291
0-1 -DFF 0-1 -OB
5-1 -DFF 5-1 -OB
10-1-DFF 10 -1 -OB
nation of blanching, no par-frying, and oven baking in-
creased moisture content of PFSP French fries to 58.3%
with 5 min blanching and 60% with 10 min blanching. Par-
frying increased (p < 0.05) oil content of deep-fried sam-
ples with 0 or 10 min blanching. However, a significant de-
crease was observed in 5 min blanched fries, indicating that
par-frying may decrease the porosity and thus oil content of
deep-fat fried and 5 min blanched PFSP fries. As expected,
the lowest oil content was determined in PFSP fries treated
with 0, 5, or 10 min blanching, no par-frying, and oven
baking.
SENSORY ATTRIBUTES
A sensory panel evaluated the flavor, texture, appear-
ance, and overall quality of PFSP French fries for eight
treatment combinations (table 4). PFSP French fries with-
out blanching were not used in the sensory evaluation be-
cause of the poor textural quality (hard or rubbery) meas-
ured with the force gauge. Fries treated with a combination
2289
Table 3. Total monomeric anthocyanin content and percent polymeric the sensory quality of fries with either 5 or 10 min blanch-
color of purple-fleshed sweetpotato (PFSP) fries for 12 treatments.[a]
Total Monomeric Percent
ing (table 4). Panelists found that fries treated with a com-
Treatment[b] Anthocyanin Content[c] Polymeric Color bination of par-frying and deep-fat frying were dark brown
0-0-DFF 30.10 c 22.05 c in color, and results agree with the L*C*h° external color
0-0-OB 14.51 g 34.23 a values (table 2, fig. 1). Consequently, most sensory attrib-
0-1-DFF 23.80 e 27.97 b utes were consistent with the instrumental measurements of
0-1-OB 36.05 a 12.53 e
5-0-DFF 24.12 e 9.25 f quality.
5-0-OB 32.80 b 7.69 f
5-1-DFF 24.64 e 14.25 de
5-1-OB 27.58 d 8.94 f
10-0-DFF 22.74 e 21.03 c CONCLUSION
10-0-OB 20.02 f 15.95 de Hot-water blanching is necessary in processing of frozen
10-1-DFF 24.85 e 20.08 c
10-1-OB 29.04 cd 9.64 f
PFSP French fries to improve color and textural quality.
[a]
Values in the same column followed by different letters are Higher oil content was determined in 10 min blanched fries
significantly different (p < 0.05). Experiment was replicated three under deep-fat frying conditions because of tissue degrada-
[b]
times. tion and cracks on the surface of fries, which increased wa-
In treatments, the first and second numbers indicate blanching time and ter evaporation and, accordingly, oil content. Par-frying and
par-frying time in minutes, respectively. Cooking methods are
indicated as DFF for deep-fat frying and OB for oven baking. deep-fat frying increased brown color formation due to the
[c]
Total monomeric anthocyanin content is expressed as mg cyanidin-3- Maillard reaction. A dark brown color was determined in
glucoside per 100 g dry weight. fries treated with 10 min blanching, 1 min par-frying, and
deep-fat frying. PFSP fries treated with 10 min blanching,
of no par-frying and oven baking were perceived as soft no par-frying, and deep-fat frying had the highest sensory
and starchy because of the high moisture and low oil con- ratings according to a taste panel. However, the sensory
tent (table 1), resulting in a weak crust and moist interior quality of oven-baked fries was increased when samples
texture. Therefore, the sensory ratings for flavor, texture, were par-fried. Fries treated with a 10 min blanching, 1 min
and overall quality of these fries were lower compared to par-frying, and oven baking may be a more nutritious alter-
the other treatment combinations (table 4). Furthermore, native with 64.3% less oil content, 27.7% more anthocya-
these same fries had a less preferable light purple color that nin content, and favorable overall sensory quality compared
was well correlated with L*C*h° external color values (ta- to fries treated with 10 min blanching, no par-frying, and
ble 2, fig. 1). The combination of 10 min blanching, no par- deep-fat frying. Sensory evaluation of PFSP French fries
frying, and deep-fat frying had the highest scores according agreed with results from quantitative quality analysis.
to the sensory attributes (table 4). However, no significant
difference was perceived for the same treatment combina-
tion with par-frying based on flavor, texture, and overall
quality ratings. Similar sensory attributes were also deter-
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