Infrared Heat Reduces Oil Content in Fries

WASHINGTONThere may be a way to make French fries a bit healthier when cooking them in a deep-fat fryer. Prepping raw fries with infrared heat before soaking them in the fryer can reduce oil uptake by up to one-third, according to a study published in Agricultural Research.

U.S. Department of Agriculture (USDA) scientist Zhongli Pan and his colleagues used three minutes of infrared (IR) heating to prep the test group of fries, and 77 volunteers taste-tested the finished product. More than half of the samplers said they could not tell the difference in appearance or taste between IR-prepped fries and the control group of conventionally prepared fries. Most of the panelists said they preferred the IR fries' crunchier texture.

Pan's team made hundreds of friesabout 20 pounds totalto determine the combination of IR heating times and intensities, and deep-frying times and temperatures, that would yield appetizing fries with less oil.

The team heated just the top and the bottom of fries in the IR group, and Pan noted an IR unit that heats all surfaces of the fries might lower the fat content even further than the 37.1 percent reduction achieved.

In addition, Pan said the group's published data was based on experiments with fresh fries, but IR prep is also suitable for fries that are partially processed at potato processing plants. After partial processing, the fries are frozen and then shipped for later "finish frying" at restaurants, cafeterias or other eateries.

Although the idea of prepping fries to help reduce oil uptake isn't new, the experiments Pan led are the first to extensively explore IR as a prepping option for fresh or partially processed French fries.

For more information on developing fried foods for the health-conscious consumer, read the Food Product Design feature "Healthier Fried Foods."