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settingsOrder Article Reprints Open AccessArticle French Fries’ Color and Frying Process in Relation to Used Plant Oils by Bojan Antonic 1ORCID,Dani Dordevic 1ORCID,Hana Buchtova 2,Bohuslava Tremlova 1ORCID,Simona Dordevic 1ORCID andIvan Kushkevych 3,*ORCID 1 Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého 1-3, 612 42 Brno, Czech Republic 2 Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého 1-3, 612 42 Brno, Czech Republic 3 Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 753/5, 625 00 Brno, Czech Republic * Author to whom correspondence should be addressed. Processes 2023, 11(10), 2839; https://doi.org/10.3390/pr11102839 Received: 10 August 2023 / Revised: 18 September 2023 / Accepted: 26 September 2023 / Published: 27 September 2023 (This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Environmental and Green Processes) Download Browse Figure Versions Notes Abstract Fast-food establishments today often sell fried food without proper control over the frying oil, and french fries are a prime example. Neglecting the maintenance of frying oil can lead to decreased taste, health concerns, and operational inefficiencies. The following plant oils were used in the frying process: rapeseed, sunflower, and palm oil. The degree of frying was measured by the total polar meter (TPM), until the achievement of 24%. To accurately assess the color characteristics of the french fry samples, Minolta CM 2600d color measurement instrument was used. Statistically significant differences were observed between some color parameters (L, a, b, C, and h) and TPM values. The following correlations were observed: 0.530 was obtained for TPM and h (hue angle) in french fries fried in palm oil; negative correlation (-0.214) between TPM and L (lightness) was obtained in french fries fried in rapeseed oil. While we have observed certain correlations from our experimental data, it is important to note that the color of french fries may not be the sole determinant of fried oil quality. Other external factors, such as temperature, chemical composition, and potato cultivar, can also significantly influence the color of french fries.
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