Effect of osmotic dedydration pretreatment on quality of french fries

Osmotic dehydration as a pretreatment before frying in order to produce low -fat french fries was examined. A relationship between frying kinetics and the type of solution used for osmotic dehydration before frying of french f ries has been developed. The effect of osmotic dehydration on the structura l properties (apparent density, true density, specific volume and internal porosity) and color parameters (lightness, a, b) of french fries was also i nvestigated. Four types of solutions (sugar, NaCl, maltodextrine 12 and mal todextrine 21) were used. The results showed that osmotic pretreatment has a significant effect on oil uptake and moisture loss of french fries, as we ll as on the structural properties and color parameters of french fries. Os motic dehydration pretreatment decreases oil and moisture content of french fries, while the porosity and intermit of color increased. (C) 2001 Publis hed by Elsevier Science Ltd.