Air frying a new technique for produce of healthy fried potato strips

The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying process were determined. Also, organoleptic evaluation of fried potato strips by using air and traditional frying process were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying were significantly lower than fried potato strips by traditional frying. Changes in some physico-chemical properties (free fatty acid, peroxide value, polar, polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air frying. Organoleptic attributes of fried potato strips by air frying surprised on fried potato strips for traditional frying. Generally, the air frying was more suitable for frying process and produce healthy fried foods than other traditional frying method.