French Fries Research Articles

Simple ways to improve nutrient content and health profile in different types of foodservice products

ABSTRACT This study shows how two foodservice products, French fries with sausage (representing vice food) and vegetable and lentil soup (representing virtue food), can be reformulated to meet the nutritional recommendations without compromising consumer acceptance. The reformulation process involved recipe development and testing, including techniques such as salt reduction, fat quality modifications, and spicing solutions to compensate the flavor changes. The reformulated products were evaluated by both consumers (N = 123) and sensory professionals (N = 9). Consumer testing revealed no significant differences in overall pleasantness between the original and the reformulated products. However, the reformulated versions received higher ratings for smell and pleasantness of appearance. This suggests that it is possible to reformulate products with conventional nutrient profiles without negatively affecting consumer acceptance. The sensory professionals also evaluated the reformulated products similarly. The nutrient content of both products significantly improved following reformulation. The study concludes by recommending the widespread implementation of reformulation techniques in the foodservice industry. Authorities are encouraged to support this by providing funding for training in recipe modification techniques. In addition, closer cooperation and knowledge sharing among stakeholders in the food supply chain are recommended to further enhance the implementation of reformulation practices.

Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability

This research explored the antioxidant potential of rosemary and jabuticaba peel in enhancing the stability of soybean oil during frying. The oils were infused with a 5% concentration of these ingredients and then allowed to rest for 4 h before being used in a marathon of 16 potato frying cycles. The study measured and observed compelling improvements in oil's stability throughout these cycles, indicated by decreased acidity indices, peroxide levels, and polar compounds. Remarkably, rosemary and jabuticaba peel decreased acid indices by 39% and 31%, reduced peroxides by 58% and 42%, and curtailed polar compounds by 25% and 21%, respectively, after the completion of the frying sequences. Utilizing an exhaustive Check-all-that-apply (CATA) and consumer study for evaluation, significant sensory benefits were observed when using jabuticaba peel in the frying oil. The fried potatoes maintained a consistent and appealing taste, aroma, and golden appearance. Importantly, jabuticaba peel outperformed rosemary in preserving the key attribute of crispiness, effectively sustaining this desirable characteristic over sixteen consecutive frying cycles. What sets this study apart is its innovative focus on the previously unexplored antioxidant capabilities of jabuticaba peel, showing how these can transform the typical frying process. The results highlight the potential of natural antioxidants as a robust approach to increase the frying cycles of soybean oil, leading to more health-conscious and sustainable culinary practices.

Evaluation of the effect of unilateral mastication on the morphology of temporomandibular joint from the perspective of dynamic joint space.

Unbalanced alterations of temporomandibular joint morphology were associated with unilaterally masticatory habits. This study aimed to investigate the effect of unilateral mastication on the remodelling of the temporomandibular joint using dynamic joint space. Twelve volunteers with non-maxillofacial deformity and healthy temporomandibular joints were recruited. The 3D models of the mandible and the maxilla were reconstructed according to computed tomography. The subjects were asked to masticate French fries and peanuts unilaterally, which was recorded by a 3D motion capture system. The dynamic joint space during unilateral mastication was analysed. During early closure, the joint space reduction on the non-masticatory side was significantly greater than on the masticatory side (p < .05). During later closure, the joint space reduction on the non-masticatory side was significantly lower than that on the masticatory side (p < .05). The difference in joint space reduction between both sides was greater than the French fries while masticating the peanuts. Unilateral mastication resulted in a different major pressure area on the bilateral TMJs. Therefore, unilateral mastication might be an essential factor in the bilateral asymmetrical remodelling of the TMJ.

Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil.

The aim of this research was to evaluate the possibility of lipid concomitant γ-oryzanol reducing oil absorbency of fried foods and the underlying mechanism. Therefore, the influence of γ-oryzanol on moisture and oil content, and distribution and micromorphology of French fries and the viscosity, fatty acid composition and total polar compounds content of rice bran oil (RBO) after frying were studied. Our results showed that the incorporation of low concentration of γ-oryzanol [low addition group (LAG)] (5.754 g/kg) decreased the oil absorbency and porous structure of French fries during frying. Additionally, LAG incorporation inhibited the degradation of linoleic acid, decreased the growth rate of saturated fatty acids, total polar compounds and viscosity of frying oil. Consequently, it was recommended to incorporate a small amount of γ-oryzanol in frying oil because it could inhibit oil absorption behavior of French fries. © 2023 Society of Chemical Industry.

Bacteriological Analysis of Street Food to Support the Availability of Hygienic Functional Foods in Kendari City

Food contaminated by pathogenic bacteria can cause various diseases such as diarrhea and typhoid. Bacterial growth in food can also result in unwanted physical or chemical changes, making the food unfit for consumption. The purpose of this study was to determine the number and type of bacteria in some snacks around health facilities in Kendari City. This type of research is descriptive research, the samples in this study are types of snacks around health facilities in Kendari City with testing methods in the form of Total Plate Numbers, API Test, and Confirmation test. The results showed that the total plate number contamination of 2 out of 5 food samples amounted to 3x103 - 4x103 colonies/g, namely in samples 2 and 3. These results indicate that the total plate number value in these samples is higher than SNI 7388: 2009 which is &lt; 1x102 colonies/g. The number of colonies in sample 1, namely fried sweet potato, amounted to 0, in sample 2, namely fried banana, amounted to 4x103, in sample 3, namely sweet potato, amounted to 3x103, in sample 4, namely tempeh, amounted to 0 and sample 5, namely bakwan, amounted to 0. The type of bacteria in the results of bacterial identification testing using the API method in sample 2 is Staphylococcus aureus and sample 3 is E.coli.

A Study to Assess the Effectiveness of Health Teaching Program on Knowledge and Attitude Regarding Adverse Effects of Junk Foods Among Adolescent Students of Selected High School of Bagalkot

Background: Food is of no exception; Healthy nutritious foods have been replaced by the new food mantra ‘junk food’. Junk food comprises of anything that is quick, tasty, convenient and fashionable. It seems to have engulfed every age, every race and the newest entrants in children. Varieties of junk foods are Pizza, Burgers, Cakes, Gobi, Butter chicken, chips, Ice creams, Chocolates, French fries and Sandwich, and harmful effects are such as Constipation, Heart attack, Dental problem, Indigestion, Weight gain, Cancer, Pimples, Nutritional deficiency, Fatigue. Methods: In this study, the sample size is 120 adolescents in the age group of 13-15 years of selected English medium high school of Bagalkot. Convenient sampling technique was used for selection of high school in Bagalkot. A disproportionate stratified random sampling was used to select 120 adolescents. Data collection done by Structured knowledge questionnaire on health hazards of junk food and attitude scale on consumption of junk food which developed by researcher. Results: The post-test results showed that (100%) of adolescents having good knowledge and the highest number of adolescents (88%) having unfavorable attitude, there was significant association between adolescent knowledge score with class studying in chi-square value is 6.2, and there was significant association between adolescent’s attitude score with previous information chi-square value is 8.4. Conclusion: After evaluation of knowledge and attitude on adolescents on adverse effects of junk foods among adolescents, it was found that most of adolescents had poor knowledge and unfavorable attitude regarding junk food. Keywords: Attitude, Adolescents, Junk foods, Knowledge.

Prediction of Potato (Solanum tuberosum L.) Yield Based on Machine Learning Methods

This research delves into the application of machine learning methods for predicting the yield of potato varieties used for French fries in Poland. By integrating a comprehensive dataset comprising agronomical, climatic, soil, and satellite-based vegetation data from 36 commercial potato fields over five growing seasons (2018–2022), we developed three distinct models: non-satellite, satellite, and hybrid. The non-satellite model, relying on 85 features, excludes vegetation indices, whereas the satellite model includes these indices within its 128 features. The hybrid model, combining all available features, encompasses a total of 165 features, presenting the most-comprehensive approach. Our findings revealed that the hybrid model, particularly when enhanced with SVM outlier detection, exhibited superior performance with the lowest Mean Absolute Percentage Error (MAPE) of 5.85%, underscoring the effectiveness of integrating diverse data sources into agricultural yield prediction. In contrast, the non-satellite and satellite models displayed higher MAPE values, indicating less accuracy compared to the hybrid model. Advanced data-processing techniques such as PCA and outlier detection methods (LOF and One-Class SVM) played a pivotal role in model performance, optimising feature selection and dataset refinement. The study concluded that machine learning methods, particularly when leveraging a multifaceted approach involving a wide array of data sources and advanced processing techniques, can significantly enhance the accuracy of agricultural yield predictions. These insights pave the way for more-efficient and -informed agricultural practices, emphasising the potential of machine learning in revolutionising yield prediction and crop management.

INVESTIGATING THE COMPARATIVE ANTIOXIDANT PARTITIONING IN FRIED OILS AND FRIED POTATOES: A SCIENTIFIC EVALUATION

Frying is a complex process that enhances the attractiveness and flavor of the final product. In this specific investigation, potato slices were subjected to frying using sun flower oil, and an antioxidant was introduced at a concentration of 200 ppm in accordance with FDA guidelines. Both the potato slices and the frying oil were analyzed to determine the levels of antioxidants after several frying cycles. The primary objective of this research was to evaluate the distribution of butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and propyl gallate (PG) in the fried potato slices and the frying oils. To conduct the experiments, batches of 50 grams of sliced potatoes were fried at 180ºC for 3-5 minutes per batch. The results showed that TBHQ demonstrated a superior ability to retain antioxidants compared to the other two types. TBHQ experienced significant degradation at frying temperatures, which likely contributes to the stability of the frying oil. The by-products generated during this degradation process impede the radical chain elongation process. As a result, the effectiveness of the antioxidants followed this order: TBHQ &gt; BHA &gt; PG.

Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes.

Aiming to understand the nutritional impact of Moringa oleifera oil (MOO) on the quality of fried potatoes as consumed, a frying study using intermittent frying at 180 °C was conducted over 5 days, with a total heating time of 15 h, against olive (OO) and sunflower (SFO) oils. Additionally, due to MOO's higher costs, a SFO/MOO blend (80/20 w/w) was tested. With similar fat incorporation and moisture contents, potato lipid composition revealed the impact of oil oxidation over the frying time, gradually decreasing the content of unsaturated fatty acids and antioxidants, including vitamin E, carotenoids and ascorbic acid, and increasing the incorporation of trans fatty acids (TFAs) and volatile aldehydes. When the potatoes fried at the ninth hour of heating are compared, MOO and OO were still able to protect potato ascorbic acid better than SFO, due to the low oxidative stress imposed by their fatty-acid composition. SFO, on the contrary, with linoleic acid as the main fatty acid, and despite its higher content of vitamin E, demonstrated higher oxidative stress and increased incorporation of alkenals and alkadienals. Acrylamide content was generally low, as were the trans fatty acids formed and incorporated with frying time, with MOO fried potatoes having lower amounts of all these process contaminants. Interestingly, the blend SFO/MOO (80/20 w/w) doubled the amount of vitamin E in fried potatoes when compared with SFO alone, increased the ascorbic acid protection and reduced by half the amounts of volatile aldehydes, indicative of an efficient reduction of the oxidative status of the SFO-fried potatoes, with benefits to the consumer from a health point of view.

Determinants of exposure to acrylamide in European children and adults based on urinary biomarkers: results from the “European Human Biomonitoring Initiative” HBM4EU participating studies

Little is known about exposure determinants of acrylamide (AA), a genotoxic food-processing contaminant, in Europe. We assessed determinants of AA exposure, measured by urinary mercapturic acids of AA (AAMA) and glycidamide (GAMA), its main metabolite, in 3157 children/adolescents and 1297 adults in the European Human Biomonitoring Initiative. Harmonized individual-level questionnaires data and quality assured measurements of AAMA and GAMA (urine collection: 2014–2021), the short-term validated biomarkers of AA exposure, were obtained from four studies (Italy, France, Germany, and Norway) in children/adolescents (age range: 3–18 years) and six studies (Portugal, Spain, France, Germany, Luxembourg, and Iceland) in adults (age range: 20–45 years). Multivariable-adjusted pooled quantile regressions were employed to assess median differences (β coefficients) with 95% confidence intervals (95% CI) in AAMA and GAMA (µg/g creatinine) in relation to exposure determinants. Southern European studies had higher AAMA than Northern studies. In children/adolescents, we observed significant lower AA associated with high socioeconomic status (AAMA:β = − 9.1 µg/g creatinine, 95% CI − 15.8, − 2.4; GAMA: β = − 3.4 µg/g creatinine, 95% CI − 4.7, − 2.2), living in rural areas (AAMA:β = − 4.7 µg/g creatinine, 95% CI − 8.6, − 0.8; GAMA:β = − 1.1 µg/g creatinine, 95% CI − 1.9, − 0.4) and increasing age (AAMA:β = − 1.9 µg/g creatinine, 95% CI − 2.4, − 1.4; GAMA:β = − 0.7 µg/g creatinine, 95% CI − 0.8, − 0.6). In adults, higher AAMA was also associated with high consumption of fried potatoes whereas lower AAMA was associated with higher body-mass-index. Based on this large-scale study, several potential determinants of AA exposure were identified in children/adolescents and adults in European countries.

Open reduction and internal fixation of the proximal humerus with femoral head allograft augmentation “the French fry technique”

Fractures of the proximal humerus account for 4%-8% of injuries to the appendicular skeleton. Most are stable, minimally displaced osteoporotic fractures in the elderly, and are the result of low-energy falls. A large majority of these patients regain adequate shoulder function without operative intervention. Surgery is considered in approximately 20% of patients because they require improved shoulder function for their activities of daily living or because of the significant deformity of their fracture and the need to restore functional alignment, length, and rotation in active, higher demand individuals. However, fixation of these fractures can pose a challenge due to poor bone quality and displacing forces of the rotator cuff. This is especially true in 3-part and 4-part fractures. These factors lead to the high failure rates seen with early attempts at osteosynthesis. In the last 2 decades, locking plate technology has been an innovation in treating these complex fractures. Despite the improvements in torsional strength and rigidity, outcome studies on locking plate technology demonstrate equivocal results with complication rates as high as 20%-30% and a revision rate of 10%. Specifically, these complications include avascular necrosis, varus collapse, intra-articular screw penetration, and postoperative stiffness. Varus collapse occurs when the weak osteoporotic bone fails around the implant. In turn, fibular strut endosteal augmentation was introduced to provide additional support and decrease implant failure rates in displaced fractures with varus coronal malalignment and significant metaphyseal bone loss. Although clinically successful and biomechanically superior to plate-only constructs, a few concerns remain. In turn, we introduce a novel technique of creating individual cancellous femoral head allograft struts or "French fries" that provides structural support for the humeral head but does not have the potential problems of a cortical fibular strut.

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

Reusing oil in deep-frying is a common practice in homes and restaurants, with little knowledge of its negative effects. The present study investigated the physicochemical properties of corn oil (CO) and acrylamide content (AA) in French fries during four deep-frying cycles. Results revealed that the lowest level of AA contamination was 24.65 ppm during the first frying cycle, while the highest level was 55.91 ppm after four frying cycles, indicating increased acrylamide formation. Repeated frying led to detrimental changes in CO, including significant increased peroxide value, acid value, free fatty acids, viscosity, and density, decreased smoking point, and iodine number, signifying reduced thermal stability and unsaturation level. DPPH assay showed antioxidant activity decreased from 41.51 to 23.41, while TFC decreased from 20.29 to 15.02 and TPC decreased from 14.85 to 3.97 after four frying cycles, indicating the declining quality of CO after reusing it in the deep-frying method.

Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries.

The use of a sprout suppressor is crucial for the use of potatoes beyond their natural dormancy period. The main sprout inhibitor used on a commercial scale, chlorpropham (CIPC), is becoming increasingly limited owing to its toxicity. Therefore, we evaluated the effectiveness of 1,4-dimethylnaphthalene (1,4-DMN) compared to CIPC in controlling sprouting and maintaining the quality of potato, Solanum tuberosum 'Asterix', during cold storage. Treatment with 1,4-DMN reduced fresh weight loss and controlled the number and length of sprouts comparable to CIPC. Compared to the control, both sprouting inhibitors led to higher starch and lower reducing sugar contents, and the tubers retained the recommended quality for industrial processing. After frying, less browning was observed in French fries obtained from 1,4-DMN- or CIPC-treated tubers. We ascertain that 1,4-DMN besides being an efficient sprouting inhibitor and alternative to CIPC, it contributes to maintaining the quality of French fries after cold storage.

Sales Analysis Using Apriori Algorithm in Data Mining Application on Food and Beverage (F&amp;B) Transactions

The current business landscape has compelled many companies to compete in boosting their company's revenue, particularly in the F&amp;B sector. Existing sales transaction data has not been fully maximized in determining the business strategy of companies. Therefore, the implementation of data mining is necessary to analyze and explore available data to discover new information that is more beneficial for the company. In this study, we analyze sales transaction data using the a priori algorithm method because this algorithm efficiently handles the data mining process on a large scale with a substantial amount of data. The results of this study indicate that the formed association rules can determine patterns of product purchases that are frequently bought together. The established association rules successfully combine sales transaction data into two-item combinations, namely green tea latte and french fries, with a support value of 16% and a confidence level of 83%. These rules can be used as a reference in determining the company's business strategy.

Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye.

This study aimed to determine the acrylamide exposure of pregnant women resulting from the consumption of bread, coffee, and French fries and to evaluate it in terms of carcinogenic and non-carcinogenic health risks. Retrospective 24-h food consumption data of pregnant women (n = 487) was obtained using the Food Frequency Questionnaire (FFQ). Dietary acrylamide exposure was calculated according to a deterministic model, and the data were assessed by hazard index (HI) and carcinogenic risk (CR). The mean daily acrylamide exposure of pregnant women aged 18-30 and ≥31 years and in the 1st, 2nd, and 3rd trimesters was 31.4, 35.4, 38.7, 31.3, and 32.4 μg/day, respectively. The acrylamide exposure data were not significantly different among different age groups and pregnancy periods (p > .05). Dietary acrylamide exposure in pregnant women of different age groups and trimesters may cause significant and serious health problems in terms of carcinogenic risk. According to their level of contribution to average acrylamide exposure, the foods were ranked as follows: French fries> bread> coffee. There is a significant risk of cancer due to exposure to acrylamide from French fries and bread other than coffee. The findings suggest that pregnant women should avoid consuming French fries, bread, and coffee with high acrylamide levels for both their own health and their newborns' health.

Effect of potatoes as part of the DASH diet on blood pressure in individuals with and without type 2 diabetes: A randomized controlled trial

This randomized controlled trial evaluated different cooking methods of potatoes as part of the DASH diet on blood pressure (BP) and anthropometrics in people with and without type 2 diabetes (T2D). Participants were randomized into DASH-FP (fried potatoes), DASH-NFP (non-fried potatoes) or DASH-NP (no potatoes) groups. BP, weight, waist circumference and body composition were measured.Change outcomes from baseline to 6 weeks showed no significant difference in the study outcomes, including diastolic BP (p = 0.12), systolic BP (p = 0.26), body weight (p = 0.11), waist circumference (p = 0.86) and body composition (p = 0.57) within study groups. A significant group T2D status interaction was found for waist circumference (p = 0.036). Results from pairwise comparisons between the groups for all outcomes were not significant; however, a positive trend was seen in DASH-NFP and DASH-FP diet groups in BP and anthropometrics.Individuals with and without T2D that consumed potatoes and the DASH diet did not significantly change BP and anthropometrics by six weeks. Slight improvements in BP and anthropometrics were seen in non-fried and fried potato groups. This helps future investigations of popular foods for people with chronic conditions that can be incorporated in a healthy eating pattern.Clinical Trials.gov ID: NCT05589467; 9/16/2022.

Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.

Amino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic potato-starch-based models formulated in different amino acid and/or sugar combinations and three potato cultivars were assigned. High-performance-liquid chromatography and gas chromatography flame-ionized-detectors were applied to quantify amino acids, sugars, and acrylamide. Results showed that reducing sugars and sucrose significantly increased acrylamide formation amongst all potato samples. Synthetic potato models Asn-GFS contained the highest amount of acrylamide compared to Glu-Fru and real potatoes (Agria and Kennebec). Thus, sugars were considered critical factors for acrylamide formation in potatoes and remained the most practical way of reducing its production.

Consumer acceptance of genetically engineered potatoes: The role of information and agreement

AbstractMany foods cooked at high temperatures produce acrylamide, a probable carcinogen, and neurotoxin. We evaluate how consumers' purchase intentions for potato products and subjective knowledge about conventional foods, genetically engineered (G.E.) foods, and acrylamide respond to information treatments. Information and prior purchases positively influence intentions to purchase potatoes but negatively influence purchase intentions for potato chips and French fries. Value‐of‐information calculations suggest industry‐focused and private‐company perspectives are worth $0.01‐$0.02/person per month. Our results have practical implications for food system actors seeking to better understand the broader determinants of consumer acceptance behaviors as they relate to G.E. foods that reduce health concerns.

The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips

AbstractThis study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p‐anisidine evaluation, the findings of this study indicate that the utilization of beeswax‐sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil.

Loss of Vitamin E While Baking and Heating French Fries

Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes and culinary treatments. However, the different degradation rates of its eight different forms, four tocopherols and four tocotrienols, during the preparation of oven-ready products have not been clearly and in detail described. Therefore, the aim of our research was to determine the changes in the content of tocochromanols and to evaluate the risks of the loss of these substances while preparing frozen French fries baked in classic and microwave ovens. The tocochromanols were determined using reverse-phase high-performance liquid chromatography with an amperometric detector. The results showed a statistically insignificant loss of γ-tocopherol (γ-T), δ-tocopherol (δ-T), γ-tocotrienol (γ-T3) and δ-tocotrienol (δ-T3). Conversely, the losses of α-tocopherol (α-T), α-tocotrienol (α-T3), the total content of tocochromanols and the vitamin E content in α-tocopherol equivalents (α-TE) were statistically significant (p &lt; 0.01). These losses were independent of the type of baking (conventional heating, heating with air circulation, grill, microwave heating, microwave and grill heating) and averaged at 0.80 mg/kg of the original fries (9.1% of the original content) for α-T, 0.44 mg/kg (36.6%) for α-T3, 1.11 mg/kg (12.7%) for the sum of the tocochromanols and 0.92 mg/kg (12.6%) for the vitamin E content expressed as α-TE. These dishes contained 0.4% to 26% of the daily requirement of vitamin E, based on a 100 g portion, depending on the fat used in the manufacture of the products. The choice of the right frying medium on the part of the manufacturer can increase the content of vitamin E both in the semi-finished product and in the final food, and consequently also its dietary intake.