Effect of Potato Variety and Pretreatment Methods on Physicochemical and Sensory Properties of French Fries

Improved potato varieties have been developed in Ethiopia with a focus on pre-harvest quality traits; however, limited studies have evaluated their suitability for processing into value-added French fries. In this study, oil uptake, physicochemical, and sensory properties of French fries prepared from six potato varieties (Belete, Dagim, Bubu, Burka, Gudane, and Jalane) were assessed following two pretreatment methods: soaking in 3% NaCl solution for 50 min and blanching in hot water at 85°C ± 2°C for 5 min, using a completely randomized design. Results revealed that French fries from Belete and Burka varieties treated with salt solution had the lowest oil uptake. The highest values were recorded for energy (487 Kcal), crude fat (33.6%), and crude fiber (3.99%) in untreated Jalane; crude protein in untreated Burka (3.93%) and Gudane (3.92%); crude ash (3.95%) and moisture content (26.7%) in soaked Belete; and utilizable carbohydrate in blanched Belete (51.2%). The lowest values were observed for energy (375 Kcal) and crude fat (19.4%) in soaked Belete; crude ash (1.69%) in blanched Jalane; moisture (17.8%) and utilizable carbohydrate (43.8%) in untreated Jalane; crude fiber (2.93%) in blanched Jalane; and crude protein (0.56%) in blanched Dagim. The highest mineral contents were found in untreated and soaked Belete and Burka varieties, with calcium (23.7 mg/100 g), iron (4.81 mg/100 g), and zinc (3.45 mg/100 g), while the lowest were observed in blanched Gudane for calcium (8.07 mg/100 g), and in blanched Jalane for both iron (1.60 mg/100 g) and zinc (1.83 mg/100 g). Sensory evaluation indicated that French fries prepared from treated Belete and Burka varieties were favorably rated by consumers in terms of color, crispness, and overall acceptability. These varieties are therefore recommended for large-scale French fry production and potential commercialization.