Effects of Three Polyhydric Alcohols Combined with Sodium Alginate Treatment on Oil Absorption and Quality of French Fries

In order to reduce the oil absorption of French fries, the effect of polyhydroxy alcohd and sodium alginate solution (1%) treatment on the fat contents of French fries was investigated. Using different concentrations of polyhydric alcohols (xylitol, sorbitol and glycerol) to treat homemade and commercial frozen French fries with 1% sodium alginate solution (1% SGS) and to study the changes of oil absorption, texture and color. The results showed that for the homemade French fries, fat contents were 20.45% (1% SGS+0.5% xylitol), 53.00% (1% SGS+0.25% sorbitol) and 48.72% (1% SGS+0.75% glycerol) compared with the French fries without any treatment. 18.35% (1% SGS+0.5% xylitol), 51.75% (1% SGS+0.25% sorbitol), 47.37% (1% SGS+0.75% glycerol) compared with the French fries only treated with 1% sodium alginate solution. However, as for commercial frozen French fries, the fat contents increased by 12.29% and 29.11% respectively at (1% SGS+1% xylitol) compared with fresh sample (frying) and treated only with 1% sodium alginate solution. Meanwhile, xylitol treatment also significantly increased L^* (p<0.05) and chewiness (p<0.05) of French fries. Xylitol treatment could reduce oil absorption on homemade French fries, and the effect was sorbitol > glycerol > xylitol. The three polyhydric alcohols could improve the color and texture of the homemade French fries.