Effect of Potato Variety and Pre-processing Treatment on Potato French Fries Quality

Mouwafak Jbour*(1) Widad Badran(1) Ghassan Shareef (2) and Ahmad Abdo(2)

(1). General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(2). Agricultural Research Center in Idlib, (GCSAR), Idlib, Syria.

(*Corresponding author: Mouwafak Jbour, E-Mail:  jbour1974@yahoo.com).

Received: 07/10/ 2014                                     Accepted: 17/05/ 2015


The research aimed to study the effect of three potato varieties (Agria, Liseta and Spunta) produced at Kafer Yahmool Research Station fields in Idlib, Syria, during 2010 and 2011 seasons, and also to study the effect of preprocessing treatments (storage temperature, storage period, and blanching) on some french-fries sensory traits. The results showed that there were significant differences among studied varieties in terms of the color and taste of the fries. Agria was the best variety under room temperature and when it stored under low temperature, whereas Liseta was the worst variety as compared to the other two varieties. Blanching for 10 min at a water temperature of 80°C, significantly improved fries color and removed the unacceptable brown color of potato samples which were stored under low temperature for a period of 40 or 80 days, it also improved significantly the taste and texture of the product. However, However, blanching for 30 min at a temperature of  65°C reduced the degree of color attraction resulting in pale color in Liseta variety.

Keywords: Potato, French-fries, Storage period, Storage temperature, Blanching

Full paper in Arabic: تأثير الصنف وبعض معاملات ما قبل التصنيع في نوعية أصابع البطاطا المقلية