Shoestring French Fries

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crust hardness, crispness, interior firmness

Abstract

On behalf of a major food processor we tested two batches of shoe-string french fried potatoes with the TA.XTPlus Texture Analyzer. The batches of french fries were identical (in variety and handling) except for a slight difference in how the cut potatoes were processed. The goal of the testing was to examine expected differences in crust hardness due to the different processing techniques. We conducted the following tests: (i) puncture of individual french fries with a 2 mm diameter stainless steel TA-52 puncture probe, (ii) cut through seven french fries simultaneously with a TA-42 knife probe with a 45o chisel blade, and (iii) cut through sixteen french fries simultaneously with the same TA-42 knife blade.