The effect of blanching, pre-drying and frying conditions on quality of fried potato strip

The effect of blanching, pre-drying and frying conditions on quality of fried potato strip was investigated. For this purpose, strips with a cross-section of 0.8×0.8×8 cm were prepared and immersed fried in hot oil after performing of each pre-treatment. Pre-treatments were included: 1) blank strips (raw potato), 2) blanched strips in hot water at 70℃ for 10 minutes, 3) pre-dried strips at 70℃ with air velocity of 1 𝑚⁄𝑠 until mean moisture content of 75% (wet basis) and 4) blanch and pre-dried strips and frying was carried out in three treatments of: 1) at 160℃ for 5 min, 2) at 175℃ for 4 min and 3) at 190℃ for 3 min. The results of investigates showed that the minimum of oil content was related to blanch and pre-dried strips in all frying treatments. Blanched strips also had the lowest reducing sugar content and therefore the lowest acrylamide content. Blanching and pre-drying treatment were improved the colorimetric parameters significantly (P