DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0276

PROCESNÉ ZMENY PRI FRITOVANÍ ZEMIAKOVÝCH HRANOLČEKOV: VPLYV NA SENZORICKÉ A TEXTURÁLNE VLASTNOSTI / PROCESS CHANGES DURING DEEP-FRYING OF POTATO FRIES: IMPACT ON SENSORY AND TEXTURAL PROPERTIES

Lucia Zeleňáková1, Michaela Gabašová1, Martina Fikselová1, Andrea Mendelová1
1 Ústav potravinárstva, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra, Slovenská republika

The aim of the study was to examine changes in the sensory and textural properties of potato fries deep-fried at 175 °C/4 min and 200 °C/3 min. Raw potato fries (K) and frozen pre-fried French fries (A) were analyzed texturometrically before and after frying, and sensorically only after frying. Using the Texture Analyzer TA.XT Plus, parameters such as hardness, strength, breaking force, and crispness were measured. After deep-frying at higher temperatures and shorter times, crispness increased for both samples. Sample K generally had higher strength and crispness before deep-frying. High temperature and short frying time (200°C/3 min) had the greatest impact on the change in these properties. Deep-frying reduced the breaking force and hardness for both samples, with the difference between the samples being larger at lower temperatures (175°C). Higher temperature (200°C) and shorter frying time affected hardness more than breaking force. Sensory evaluation showed that sample A achieved higher acceptability compared to sample K.

Keywords: : potato fries, deep-frying, sensory properties, textural properties

pages: 276-284, online: 2025



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