Abstract
SummaryThe lipid content of prepared restaurant and takeaway French fries varied from 6.2 to 20.8 g/100 g, and of frozen retail fries from 2.1 to 5.3 g/100 g, as purchased, and from 12.0 to 20.0 g/100 g after finish frying. The lipid composition (fatty acid profile and cholesterol content) of all retail samples reflected the predominant use of animal fat in the Australian industry. Laboratory studies showed that the lipid content of French fries was increased by decreased chip size, and by the common commercial practice of split frying which caused a doubling of fat uptake when compared with single frying. Commercial practices appear to increase the potential of fries as a fat carrier.
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