Abstract
ABSTRACT: The uptake of lipid into French fries was investigated using two varieties of potato (‘Russet Burbank’ and ‘Agria’) and the New Zealand sweet potato, Ipomoea batatas, (kumara). The variety of potato used had a significant effect on lipid uptake, with ‘Agria’ having the lowest lipid content. The different cellular structures may have affected the fat uptake in the French fries by influencing either the loss of moisture during finish‐frying or the damage done to the original anatomy during processing before pre‐frying. The French fries that had undergone frozen storage had a higher amount of lipid contained in their inner core than did those that had been either chilled or prepared freshly for frying.
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