Potatoes are one of the most nutritious foods in the world, rich in minerals, fiber, vitamins, starch, protein, and more. However, the nutritional composition changes with different processing techniques.
French fries are one of the most popular products in the world, with their attractive yellow-gold color, good taste, aroma, and characteristic texture. Their sensory quality has become increasingly important over the years, but there is now more emphasis on producing healthier French fries due to the risk of diseases such as obesity, high blood pressure, and high cholesterol levels associated with the high-fat content of French fries.
In addition, high heat and exposure to oxygen degrade essential nutrients and create carcinogenic molecules such as acrylamide. Therefore, it is critical to determine how the nutrient composition of specific potato varieties changes during processing, along with their sensory characteristics, to determine variety suitability for commercial French fry production.
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