Fat uptake in French fries as affected by different potato varieties and processing

The uptake of lipid into French fries was investigated using two varieties of potato ('Russet Burbank'and Agria') and the New Zealand sweet potato, Ip omoea batatas, (kumara). The variety of potato used had a significant effec t on lipid uptake, with 'Agria' having the lowest lipid content. The differ ent cellular structures may have affected the fat uptake in the French frie s by influencing either the loss of moisture during finish-frying or the da mage 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.