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Annual Project Report—Executive Summary
Sponsored by the Texas Food And Fibers Commission
Project No. e-98-99-1

Project Title: Development of an Optimum Pre-Fry Method for French Fry Potatoes
Investigators: Carolyn Bednar and Dorice Czajka-Narins
University/Department: Texas Woman's University / Department of Nutrition & Food Sciences

Project Scope:
This research project focused on development of four clear batter coatings that would allow French fried potatoes to be prepared in a manner to lower fat content but still appeal to consumers. The fat and moisture content of French fry potato products (uncoated and coated) currently on the market were also analyzed. A survey was conducted of managers in 100 fast food restaurants, 100 schools, and 100 hospitals to determine their knowledge of fats/oils and fat content of foods.

Method of Research:
Four clear batters containing gum and modified starch ingredients were developed as coatings for French fry potatoes. Potatoes were coated in the batters and both pre-fried and finish fried in cottonseed oil. One coating was used as a control for testing potatoes that were pre-fried in cottonseed oil and other oils and then prepared by baking. Sensory testing with untrained panelists determined consumer perception in regard to level of color, greasiness, external crispness, and internal moistness of products. Likeability of external texture, overall flavor, and overall likeability was also determined. French fry potato products currently on the market (uncoated and coated) were analyzed for fat and moisture content. Foodservice managers at fast food restaurants, schools, and hospitals were surveyed by telephone to determine their knowledge of fats/oils and fat content of foods.

Critical Findings:
The coated French fry potatoes prepared in our laboratory by either frying or baking had much lower levels of fat and higher levels of moisture than the samples of manufacturer coated French fry potatoes that were tested. Sensory evaluation showed that the French fry potatoes with reduced fat content, either fried or baked, were acceptable to consumers. They also showed that panelists preferred the potatoes that had been pre-fried in cottonseed oil over those pre-fried in canola oil or a cottonseed/corn blend on the basis of overall flavor. The lower levels of moisture in the manufacturer coated French fry potatoes may indicate that potato moisture is lost during freezer storage. The survey of foodservice managers indicated that many fast food restaurant managers were lacking in knowledge regarding saturated fats, trans fatty acids, and fat content of foods.

Benefits:
This research demonstrates that a coated French fry potato acceptable to consumers can be prepared with lower fat and higher moisture content than some manufacturer brands of French fries currently on the market. Consumption of reduced fat French fry potatoes would lower dietary fat for many Americans and could reduce risk of chronic disease such as heart disease, hypertension, and some forms of cancer. This study also shows that consumers prefer baked French fry potatoes pre-fried in cottonseed oil over those pre-fried in canola oil. Education of foodservice managers in regard to fats/oils would increase the likelihood that they would select a fat/oil high in monounsaturated or polyunsaturated fatty acids and low in trans fatty acids (such as cottonseed oil) for use in foodservice operations.

Follow-up Research:
1. Consumer acceptance of coated French fry potatoes after various periods of time under a heat lamp
2. Comparison of consumer acceptance of coated potatoes that have been fried and baked
3. Development of education training materials on fats/oils for restaurant managers and evaluation of their effectiveness
4. Study of student acceptance of coated French fries prepared by baking for school lunches.

National Cottonseed Products Association