Instrumental and sensory tests of texture of cooked frozen french fries

Abstract
Summary.: A range of physical tests in parallel with sensory evaluation has been carried out on frozen french fries as a function of frying time. Low strain rate flexure and high strain rate pendulum impact tests show that overall the strength and modulus of samples increases with frying time. A portable instrumented pendulum is able to differentiate between samples. The best correlation between sensory and instrumental measures is on crispness and mechanical strength. Oil and water contents change with frying time and are related to the visible layered structure in the samples. Changes in oil and water contents and structure are least between 4 and 6min. Structural change occurs after 6min corresponding to discontinuities in density, mechanical properties and sensory attributes.

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