Sensory characteristics of French fries from six potato varieties

H. A. Hasimah, J. Mohd. Yunus and M. Y. Rafiah Hasanah

Abstract

French fries were prepared from six locally-grown potato varieties stored for 100 days at 5 °C and 10 °C. Sensory evaluation on the French fries assessed their colour, texture and overall acceptability. Colour, texture and overall acceptability of the French fries made from potatoes stored at 5 °C were significantly different for the varieties. Only texture of French fries made from potatoes stored at 10 °C was significantly different. At 5 °C, the highest mean score for texture and overall acceptability was obtained by Diamant French fries. At 10 °C, Diamant also scored the highest mean for colour, texture and overall acceptability. Diamant is the best of the six locally-grown varieties for producing French fries.

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