Insight into the effect of fatty acid composition on the texture of French fries.
Peiyan LiLing ZhuXiaojing LiGangcheng WuDan YangXiguang QiTongtong LiuHui ZhangPublished in: Journal of the science of food and agriculture (2021)
Overall, the upsurge in crust thickness and oil crystals was responsible for an increase in the hardness of the fries. This indicated that the texture of fries can be manipulated by altering the fatty acid composition of the oil. © 2021 Society of Chemical Industry.