LAUSR

BACKGROUND A large amount of evidence shows that excessive fat intake can increase the risk of obesity, type 2 diabetes, nonalcoholic fatty liver disease, and cardiovascular disease. The main purpose of this study was to use radio frequency (RF) technology to prepare low-fat French fries. RESULTS RF treatment for 10 min significantly decreased the force required to cut potatoes and inhibited the enzymatic browning of fresh-cut potatoes. Moreover, RF treatment increased the hardness, gumminess, and chewiness of French fries from 388.55 g, 85.67, and 33.27 to 776.93 g, 159.36, and 70.11, respectively. Furthermore, RF treatment for 10 min reduced the oil content of French fries by 28.0% compared to that of the control group. This result was related to the pre-gelatinized potato starch content after RF treatment. Pre-gelatinized starch forms a "protective film", that prevents oil from entering the fries during frying. CONCLUSION Moderate RF treatment (10 min) reduced the oil content of French fries without making their texture significantly different from that of commercial French fries. These findings may provide a new perspective for the application of RF technology in the development of low-fat fried foods. This article is protected by copyright. All rights reserved.