TEXTURE OF FRENCH FRIED POTATO - QUANTITATIVE-DETERMINATIONS OF NONSTARCH POLYSACCHARIDES

Contents of high, intermediate and low molecular weight, non-starch polysaccharides of low specific gravity (LSG: 1.062-1.070) potatoes were determined to be 32.3, 28.9 and 32.2%, respectively. Respective figures for high specific gravity (HSG: 1.102 - 1.106) potatoes were 42.3, 22.2 and 29.1%. Frying caused severe degradation of high molecular weight polysaccharides (MWP) and reduced the original levels in LSG potatoes from 32.3% to 21.3% (34% degradation) and in HSG potatoes from 42.3% to 37.8% (10.6% degradation). HSG fries, therefore, had almost twice the levels of high MWP than LSG fries (37.8 VS 21.3%). Contents of intermediate and low MWP in HSG fries (25.3 and 30.3%, respectively) were lower than those in LSG fries (34.2 and 37.6%, respectively). These differences are suggested to be one of the important factors governing the textural qualities of french fries.