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The french fry king
When Roger, a sausage dog who wishes he were human, opens a French fry stand, he hopes he will be so successful people will call him the \"French Fry King.\"
Book
History and origin of Russet Burbank (Netted Gem) a sport of Burbank
The importance of Russet Burbank, the world’s foremost French fry processing cultivar, requires a complete description of its origin. Its maternal lineage included Rough Purple Chili, Garnet Chili, Early Rose, and Burbank. An incorrect but widely disseminated account attributes the origin of Russet Burbank to Colorado potato grower Lou D. Sweet, with 1914 often given as the date of introduction. However, it is likely that Russet Burbank was originally released in 1902 as May’s Netted Gem by L. L. May & Co. (St. PaulMN). The names Netted Gem and Russet Burbank were used synonymously for many decades. Isoenzyme, multiplex PCR, and SNP data confirm Russet Burbank as a mutation of Burbank and do not support a seedling origin. Russet Burbank was found to be similar to Burbank in processing and nutritional characteristics. A goal of this effort is that descriptions of Russet Burbank’s lineage and origins will be corrected by seed companies in lists of potato varieties and at world repositories holding Russet Burbank and its progenitors.
Journal Article
influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes
French fries made from coloured-fleshed potatoes may be interesting alternative to the traditional snacks for consumers. However, potatoes contain glycoalkaloids (TGA), so potato tubers and obtained fried snacks should be subjected to comprehensive examination. The aim of this study was to determine the effect of different stages of French fries processing on the content of TGA (α-solanine and α-chaconine) in the red- and blue-fleshed potatoes, in semi-products and ready-to-eat products. It was stated that during the processing of French fries prepared from coloured-flesh potato varieties significantly decreased the content of TGA (α-solanine and α-chaconine) in the samples obtained at different stages of the process compared to the raw material. Potatoes with blue-fleshed of Vitelotte variety and red-fleshed of Highland Burgundy Red variety can be used to French fries processing due to their low content of TGA (in unpeeled and peeled potatoes). However, Blue Congo variety with blue-fleshed should not be applied to French fries processing, because of high TGA content in raw material and first of all in peeled potatoes flesh. The peeling process of coloured-fleshed potatoes decreased in TGA content on average by about 50 %, cutting process on average by about 53 %, whereas blanching on average by about 58 % compared with the raw material. The highest decrease in TGA content was caused by frying process. The mean values were about 97.5 % in ready-to-eat French fries. In French fries after I and II steps of frying, the ratio α-solanine to α-chaconine was lower (1.0:2.0) than in unpeeled potatoes (1.0:2.3).
Journal Article
Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy
Current assays for acrylamide screening rely heavily on LC-MS/MS or GC-MS, techniques that are not suitable to support point of manufacturing verification because it can take several weeks to receive results from a laboratory. A portable sensor that can detect acrylamide levels in real-time would enable in-house testing to safeguard both the safety of the consumer and the economic security of the agricultural supplier. Our objective was to develop a rapid, accurate, and real-time screening technique to detect the acrylamide content in par-fried frozen French fries based on a portable infrared device. Par-fried French fries (n = 70) were manufactured at times ranging from 1 to 5.5 min at 180 °C to yield a wide range of acrylamide levels. Spectra of samples were collected using a portable FT-IR device operating from 4000 to 700 cm−1. Acrylamide was extracted using QuEChERS and quantified using uHPLC-MS/MS. Predictive algorithms were generated using partial least squares regression (PLSR). Acrylamide levels in French fries ranged from 52.0 to 812.8 µg/kg. The best performance of the prediction algorithms required transformation of the acrylamide levels using a logarithm function with models giving a coefficient of correlation (Rcv) of 0.93 and RPD as 3.8, which means the mid-IR model can be used for process control applications. Our data corroborate the potential of portable infrared devices for acrylamide screening of high-risk foods.
Journal Article
Protective effects of hesperidin and diosmin against acrylamide-induced liver, kidney, and brain oxidative damage in rats
Acrylamide (AA) is a heat-induced toxin formed during thermal processing of many commonly consumed foods, including meat products, French fries, potato crisps, bread, cereals, cookies, and coffee. There is thus potentially high dietary exposure of humans to AA, which can induce significant oxidative stress. Hesperidin (HS) and diosmin (DS) are flavone glycosides that have antioxidant properties. The aim of this study was to investigate the protective effects of HS and DS against AA toxicity. Fifty-six adult male Wistar albino rats were divided into seven groups. The first group was orally administered 0.5% (w/v) dimethyl sulfoxide (DMSO) and considered as the control group. The second and third groups were orally administered 10 mg/kg/day of HS or DS, respectively. The fourth group received 20 mg/kg/day of AA orally for 14 days. The fifth and sixth groups were given 10 mg/kg/day of HS or DS, respectively, followed by AA. The seventh group was given both HS and DS after AA administration. AA intoxication significantly (
p ≤
0.05) increased serum levels of liver function enzymes (ALT, AST, and ALP), kidney function products (urea and creatinine), oxidative DNA damage marker (OHdG), proinflammatory markers (TNF-α, IL-1β, and IL-6), lipid peroxidation marker (malondialdehyde), and nitric oxide (NO). On the other hand, it significantly (
p ≤
0.05) decreased levels of reduced glutathione (GSH) in the liver, kidney, and brain. The activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) in the liver, kidney, and brain tissues were also reduced. HS and DS supplementation prevented lipid peroxidation, normalized the serum parameters altered by AA, and enhanced the tissue concentrations and activities of antioxidant biomarkers. It could be concluded that HS and DS have potent protective effects against oxidative stress, lipid peroxidation, and DNA damage induced by AA toxicity in rats.
Journal Article
Deoiling‐Assisted Vacuum Frying of Potato Strips: Modelling and Optimization of Process Specifications
This study focused on the modeling and optimization of the deoiling‐assisted vacuum frying process of potato strips. The process was compared with traditional frying in terms of posttreatment qualitative parameters including moisture loss, oil content, textural firmness, shrinkage, and total color difference. Effects of vacuum pressure (55–255 mmHg), oil temperature (95°C–155°C), frying duration (3–15 min), and deoiling duration in the cooling stage (0–100 s) on the quality parameters were evaluated. To model and optimize the vacuum frying process, response surface methodology via central composite design was used, and the corresponding models for each parameter were determined. The moisture loss and oil content increased significantly with an increase in the vacuum pressure, oil temperature, and frying duration ( p < 0.05). Further surface oil adsorption into the product was prevented by increasing the deoiling duration. The firmness and shrinkage indicated a positive correlation with the oil temperature and frying duration. The optimal vacuum frying conditions were determined as 155 mmHg, 111°C, 6 min frying time, and 65 s deoiling duration, which led to a significant reduction in oil content and color deterioration compared to atmospheric frying ( p < 0.05). An acceptable agreement was obtained between the experimental and predicted values ( p < 0.05) confirming the model’s reliability. In conclusion, the optimized vacuum frying process with deoiling assistance effectively improved the quality of potato strips by reducing oil content and discoloration while maintaining desirable textural properties, demonstrating its potential as a healthier alternative to traditional frying. This was further demonstrated by sensory evaluation of apparent color, flavor, texture, and overall acceptance of the final product.
Journal Article
Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis
PurposeWe aimed to synthesize the evidence on the relation between different types of potato consumption with risk of all-cause mortality, coronary heart disease (CHD), stroke, type 2 diabetes (T2D), colorectal cancer (CRC), and hypertension.MethodsSystematic searches until May 2018 were conducted in PubMed, Scopus, and Web of Science. Random effects meta-analyses comparing extreme categories, linear and non-linear dose–response analyses were conducted.ResultsTwenty-eight reports were identified. Only total potato consumption was available for some endpoints which showed no associations with all-cause mortality (RR: 0.88, 95% CI 0.69–1.12), CHD (RR: 1.03, 95% CI 0.96–1.09), stroke (RR: 0.98, 95% CI 0.93–1.03), and CRC (RR: 1.05, 95% CI 0.92–1.20) per one daily/serving (150 g/day) increase. Consumption of one daily serving of boiled/baked/mashed-potatoes was not associated with risk of hypertension (RR: 1.08, 95% CI 0.96–1.21), but slightly with the risk of T2D (RR: 1.09, 95% 1.01–1.18). Positive associations for the risk of T2D (RR: 1.66, 95% CI 1.43–1.94) and hypertension (RR: 1.37, 95% CI 1.15–1.63) were observed for each 150 g/day increase in French-fries consumption. The quality of evidence was rated mostly low (moderate quality of evidence for the risk-associations of French-fries).ConclusionTotal potato consumption is not related to risk for many chronic diseases but could pose a small increase in risk for T2D if consumed boiled. A clear risk relation was found between French-fries consumption and risk of T2D and hypertension. For several outcomes, the impact of different preparation procedures could not be assessed.
Journal Article
Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying
The retention and distribution of phytosterols in fried oils and French-fries during eight successive pan- and deep-frying sessions of pre-fried potatoes in sunflower oil, palm oil, cottonseed oil, virgin olive oil and a vegetable shortening were evaluated. Phytosterols (β-sitosterol, campesterol, stigmasterol, Δ
5
-avenasterol) were determined in the unsaponifiable fraction of frying oils and lipids extracted from French-fries by GC/FID after derivatization to trimethylsilyl ethers. French-fries were enriched with phytosterols due to the absorption of frying oil, with β-sitosterol predominating in both fried oils and potatoes. The amount of phytosterols decreased during frying, their overall retentions reaching 9.5–22.8% and 29.4–51.2% after eight successive pan- and deep-frying sessions, respectively, while their deterioration was found to be affected by frying time, frying technique, being more prolonged during pan-frying, and by the oils’ unsaturation, being more extended in polyunsaturated oils. Phytosterols were more or less uniformly distributed between the fried oil and the fried potatoes. The phytosterols dietary intake by consuming potatoes fried in the oils tested is discussed.
Journal Article
Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries
This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content (p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.
Journal Article
Physical activity, sedentary behaviors and dietary habits among Saudi adolescents relative to age, gender and region
Background
Few lifestyle factors have been simultaneously studied and reported for Saudi adolescents. Therefore, the purpose of the present study was to report on the prevalence of physical activity, sedentary behaviors and dietary habits among Saudi adolescents and to examine the interrelationships among these factors using representative samples drawn from three major cities in Saudi Arabia.
Methods
This school-based cross-sectional study was conducted during the years 2009-2010 in three cities: Al-Khobar, Jeddah and Riyadh. The participants were 2908 secondary-school males (1401) and females (1507) aged 14-19 years, randomly selected using a multistage stratified sampling technique. Measurements included weight, height, sedentary behaviors (TV viewing, playing video games and computer use), physical activity using a validated questionnaire and dietary habits.
Results
A very high proportion (84% for males and 91.2% for females) of Saudi adolescents spent more than 2 hours on screen time daily and almost half of the males and three-quarters of the females did not meet daily physical activity guidelines. The majority of adolescents did not have a daily intake of breakfast, fruit, vegetables and milk. Females were significantly (
p
< 0.05) more sedentary, much less physically active, especially with vigorous physical activity, and there were fewer days per week when they consumed breakfast, fruit, milk and diary products, sugar-sweetened drinks, fast foods and energy drinks than did males. However, the females' intake of French fries and potato chips, cakes and donuts, and candy and chocolate was significantly (
p
< 0.05) higher than the males'. Screen time was significantly (
p
< 0.05) correlated inversely with the intake of breakfast, vegetables and fruit. Physical activity had a significant (
p
< 0.05) positive relationship with fruit and vegetable intake but not with sedentary behaviors.
Conclusions
The high prevalence of sedentary behaviors, physical inactivity and unhealthy dietary habits among Saudi adolescents is a major public health concern. There is an urgent need for national policy promoting active living and healthy eating and reducing sedentary behaviors among children and adolescents in Saudi Arabia.
Journal Article