Alkali-processed sweet potato french fries

Considering the difficulty encountered by food processors when trying to control the textural properties of processed sweet potato (SP) products, USDA/ARS scientists (Food Science Research Unit, Box 7624, Raleigh, NC 27695) have tested a new alkali treatment process that can be used to prepare SP french fries. The process allows the fries to retain their overall firmness and quality for an extended period of time.

With this technique, researchers made fries from SPs that had been stored for three months and 12 months. They found that the firmness retention of alkali-treated samples increased two-fold or more than the untreated control, depending on root age. Sensory results indicated that treating one-year-old SPs with a base, sodium phosphate, followed by neutralization, resulted in a product with a more-acceptable texture than the untreated control. However, for the three-month sample, treated and control samples were equally acceptable to a sensory panel in spite of the increased firmness of the treated samples.

Although sensory panelists did not detect any off-flavor in the treated samples, comments indicated that the treated samples were blander and less sweet than the controls. But the ARS scientists believe that this can be an advantage since it makes the product more versatile. You could add such flavorings as salt, sugar and spices, according to consumer preference.

This process has potential application in the production of SP french fries from roots stored up to one year.

On another front, consumers who love to eat french fries but who need to cut their fat intake may finally have an option. A new rice french fry has up to 50% less fat than regular fries. Its main ingredient is rice. To make the new product, USDA/ARS researchers (Southern Regional Research Center, PO Box 19687, New Orleans, LA 70179) start with rice flour that can be fortified with protein, vitamins and minerals to make a nutritious snack alternative. The fries, which taste like rice, can be flavored with onions and spices and could be cooked like regular french fries. When fried, the snack is crispy on the outside and fluffy white on the inside.

The fries start out as fine, white rice flour. Water is added, and the mixture is extruded and molded into typical french-fry shape. On a commercial level, the fries probably would be made as regular french fries are, fried in oil at the plant and shipped frozen to consumers who could reheat them in a microwave or conventional oven. Researchers are working with a collaborator to commercialize this technology.

Further information. On SP fries: William Walter; phone: [phone]; fax: [phone]. On rice fries: Ranjit Kadan; phone: [phone]; fax: [phone].