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This study aimed to evaluate the nutritional and health value of fried potato products (chips and French fries) as well as palm olein and sunflower oils by investigate effect of different frying methods (traditional, pressure, vacuum and hot air) and some chemical (soaking and coating) and physical (blanching and drying) pretreatments on former products, in addition to study effect of sunflower oil replenishment rate on some quality characteristics of fried products and frying oil by optimization of frying methods and pretreatments. Results showed that fried samples (chips and French fries) at high temperatures were superior for all used methods in terms of moisture content and oil uptake. It was observed that samples fried at low temperatures were better than all other methods for color indicators, especially color change index, browning index, and acrylamide. Statistical analysis revealed that potato chips and french fries fried at 175°C in traditional method were superior to all applied methods from a sensory perspective, Potato chips and French fries received a total acceptance of 8.3 and 7.9, respectively. As for number of frying hours, vacuum frying method at 115°C distinguished over other methods with the highest number of frying hours with continuous replenishment by loss ratio, reaching 76 hours for palm olein oil and 74 for sunflower oil. Palm olein and sunflower oil had peroxide values of 8.17 and 7.72 mEq/kg at the end of frying. As for the soaking materials used in the study (plant extracts, mineral salts and organic acids), they posed a positive effect on most of studied indicators with 1% as ideal concentration. The oil uptake and acrylamide levels in fried products were able to be reduced by coating materials according to results. A positive effect on the quality of French fries and chips can be achieved by adding grapefruit peel extract at a concentration of 1% to used coats. The use of ultrasonic was demonstrated in blanching samples to enhance sensory properties and quality indicators of fried products. The optimal temperatures for obtaining healthy and high-quality products were 55 and 65 °C. As for drying, samples of potato chips dried by vacuum and microwave with a loss of 10% of their moisture content showed similarity with control sample in terms of sensory properties and acrylamide, while there were no significant differences for French fries' sensory properties in terms of drying method and moisture loss ratio. The increase in drying time resulted in a decrease in oil uptake, but an increase in acrylamide, as well as a change in color and browning index in all samples. French fries that had a 100% oil replenishment ratio were better than all other methods in terms of color indicators and penetration force. No significant differences were observed between fried samples with 100% and 75% oil replenishment ratio compared to other samples in terms of acrylamide, sensory, sunflower oil indicators (FFA, peroxide, and PUFA/SFA ratio), number of frying hours, and browning index. Fried samples with a 25% replenishment ratio had higher moisture content and oil uptake than other studied samples. The health value of fried products can be greatly improved with the application of physicochemical treatments, which makes the results of this research valuable in scientific and economic areas.
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Keywords: Frying Methods, Acrylamide, Oil uptake, Potato Chips, French Fries, Pretreatments, Chemical Properties.
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