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In the present work, different foods including banana, potato, cassava, onion, garlic, polenta, rice balls and beef patties were investigated in relation to the possible endogenous formation of 3-monochloropropane-1,2-diol fatty acid esters (bound 3-MCPD) and carry-over of these contaminants from the oil due to fat uptake during frying. For that, the samples were fried in two different types of oil and bound 3-MCPD was determined by using an indirect method based on acid transesterification and gas chromatography coupled to mass spectrometry analysis. The compounds were not detected in the fried foods when corn oil containing non-significant levels of bound 3-MCPD (<0.05 mg kg) was used, indicating no endogenous formation during frying. On the other hand, when the same foods were fried in palm oil containing 1.64 mg kg of bound 3-MCPD, the mean concentrations ranged from 0.12 to 0.25 mg kg, indicating a clear carry-over of the contaminants. In this case, a good correlation was observed between the levels of the compounds in fried samples and water loss/fat uptake. [ABSTRACT FROM AUTHOR]

Superheated steam drying ( SSD) was used as a prefrying treatment prior to deep-fat frying for potato slices. The effect of SSD at 130, 150 or 180 °C and steam velocity of 2.0 m s−1 on the fat uptake, colour and texture of fried potato chips was evaluated; microstructure and degree of starch gelatinization were also evaluated to help explain the fat uptake results. SSD and frying yielded potato chips with the fat content from 0.263 ± 0.002 to 0.304 ± 0.002 kg kg−1 (d.b.), while frying without SSD led to chips with the fat content as high as 0.359 ± 0.003 kg kg−1 (d.b.). SSD did not promote starch gelatinization. Lower fat uptake was correlated to modified surface structure and lower moisture content of potato slices prior to frying. Frying with/without SSD pretreatment yielded potato chips of similar hardness, crispness and lightness. On the other hand, SSD significantly increased redness and yellowness of the fried chips. [ABSTRACT FROM AUTHOR]

Fat uptake and the characteristic crispy and crunchy texture are the main quality parameters of fried potato products such as the most popular French fries and potato crisps. They are formed during the frying process and depend on different factors, among which frying oil properties and frying conditions were taken under investigation. Quality of frying oils as well as fatty acid composition and degree of degradation affect fat uptake and texture of fried potato products. Technological parameters such as frying temperature and frying conditions were also considered. Practical applications: Factors affecting fat uptake and texture of fried potato products such as French fries and potato crisps are discussed. The kind and quality of frying medium as well as frying parameters (temperature, using vacuum) influence fat uptake and texture of fried products. Texture of fried potato products is correlated with fat content and composition of frying medium. Higher frying temperature decreases hardness of French fries and potato crisps, which exhibit more crispy and delicate texture in comparison with products fried at lower temperatures. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]