Journal of Food and Nutrition Sciences 2014; 2(4): 200-206 Published online August 20, 2014 (http://www.sciencepublishinggroup.com/j/jfns) doi: 10.11648/j.jfns.20140204.26 ISSN: 2330-7285 (Print); ISSN: 2330-7293 (Online) Air frying a new technique for produce of healthy fried potato strips Shaker, M. Arafat Oils & Fats Research Department, Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt Email address: dr_shakerarafat@yahoo.com To cite this article: Shaker, M. Arafat. Air Frying a New Technique for Produce of Healthy Fried Potato Strips. Journal of Food and Nutrition Sciences. Vol. 2, No. 4, 2014, pp. 200-206. doi: 10.11648/j.jfns.20140204.26 Abstract: The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180ºC±5ºC for 40 min and traditional frying process at 180ºC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying process were determined. Also, organoleptic evaluation of fried potato strips by using air and traditional frying process were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying were significantly lower than fried potato strips by traditional frying. Changes in some physico-chemical properties (free fatty acid, peroxide value, polar, polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air frying. Organoleptic attributes of fried potato strips by air frying surprised on fried potato strips for traditional frying. Generally, the air frying was more suitable for frying process and produce healthy fried foods than other traditional frying method. Keywords: Air Frying, Polar Compound, Oil Uptake, Moisture Content, Potato Strips 1. Introduction Deep-fat frying can be defined as the process of drying and cooking through contact with hot oil [1 and 2]. In deep- fat fried products, the sensory aspects should be addressed to meet consumer demand. High heat transfer rates are largely responsible for the development of the desired sensorial properties in fried products [3]. Dehydration in hot oil at temperatures between 160ºC and 180ºC is characterized by very high drying rate that is critical for ensuring favorable structural and textural properties of the final product [4]. Frying time, food surface area, moisture content of food, types of breading or battering materials, and frying oil influence the amount of absorbed oil to foods [5]. The oil contents of potato chips, corn chips, tortilla chips, doughnuts, French fries, and fried noodle (ramyon) were in the range 33% - 38%, 30% -38%, 23% - 30%, 20% - 25%, and 10% - 15% [6], and 14% [7], respectively. The absorbed oil tends to accumulate on the surface of fried food during frying in most cases [8] and moves into the interior of foods during cooling. In recent years, consumer's preference is to consumer low fat and fat-free products has been the driving force of this food industry to produce lower oil content fried potatoes that still retain the desirable texture and flavor. [9] introduced the criterion UR, which expresses the ratio between the amount of oil uptake and water removed. Different means to reduce oil uptake in fried potatoes have been reported. For instance, vacuum frying may be an option for fried potatoes with low oil content and desired texture and flavor characteristics [10 and 11]. Soaking potato strips in NaCl solutions reduced oil uptake in French fries after frying [12]. Pre-drying of potatoes is also a common way to reduce fat uptake in fried potatoes [13 and 14]. The blanching step previous to frying in potato chip processing improves the color and texture, and could reduce in some cases the oil uptake by gelatinization of the surface starch [15]. Frying can be considered a dehydration operation in which a simultaneous heat and mass transfer occurs giving two counter-fluxes i.e., a water outlet from the food to the