Development of Iron fortified potato fries through Vacuum assisted processing strategies

Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acrylamide, sensory characteristics) of the product was assessed. Further, to reduce the dietary restraints of consumers for fried fries, fat reduction was achieved using vacuum frying. Ferrous ammonium sulphate hexahydrate was used as a fortificant to yield 3.15 mg iron from 30 g fries (RACC for snacks- Recommended Amount Customarily Consumed). Effect of iron fortificant level, blanching, vacuum and restoration time (independent variable) were evaluated on responses (iron impregnation level and firmness) of fries using box-behnken design of response surface methodology. Results showed that blanching time was the most significant variable affecting iron impregnation followed by iron concentration and vacuum time. Ferrous ammonium sulphate hexahydrate was found to be the most appropriate fortificant since reflecting the least colour and sensory changes in fries. A fortified raw potato fries when fried under vacuum, provided better retention of colour and reduced fat absorption (by 17.72%) with comparable crispiness (0.37 kg/sec vs 0.35 kg/sec), firmness (0.39 kg/sec vs 0.38 kg/sec), color (ΔE = 1.39) and sensory score (7.9 vs 8.1 on 9-point scale) with control fries.