Abstract
The main objective of this work was to compare infrared blanching (IRB) with water blanching (WB) as a pretreatment method for producing lower calorie French fries. It was observed that complete inactivation of polyphenol oxidase enzyme for 9.43mm potato strips could be achieved in 200s and 16min by using IRB and WB, respectively. Following the blanching, the samples were deep-fat par-fried at 174°C for 1min and were then deep-fat finish-fried at 146, 160, and 174°C for 2, 3, 4 and 5min. At all frying times and temperatures infrared blanched samples had less oil content than water blanched ones. The energy analysis of both blanching operations showed that energy expenditure-wise the operation cost for pre-treating French fries with IRB would be head-to-head with WB. The final moisture contents of infrared and water blanched samples were between 40% and 50% after 5min of finish-frying. The chromatic color components of infrared and water blanched samples were significantly (P<0.05) affected by finish-frying time and temperature and the a* and b* values for infrared blanched samples developed faster than water blanched samples during deep-fat finish frying.
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