Sensory quality of French fries prepared from BelRus and Russet Burbank potatoes

Frozen par-fries were processed in January, February, and March using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. At each processing date, total solids of the raw tissue were determined and the par-fries were analyzed for fat content. Samples were finish-fried and presented to panels for evaluation of sensory qualities. The color, flavor, and textural properties of frozen French fries prepared from BelRus potatoes, which were considerably higher in total solids content and absorbed less vegetable oil, were significantly preferred by sensory panels to French fries processed from Russet Burbank potatoes.