Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 118017 10.21603/2308-4057-2027-1-698 KLCXAU Research Article Research Article Research Article Deep-fried French fries in Slovak catering: A comprehensive evaluation of nutritional benefits, health risks, and sensory-textural properties Deep-fried French fries in Slovak catering: A comprehensive evaluation of nutritional benefits, health risks, and sensory-textural properties https://orcid.org/0000-0002-2321-6627 Zelenakova Lucia Zelenakova Lucia https://orcid.org/0000-0003-1172-3530 Gabasova Michaela Gabasova Michaela https://orcid.org/0000-0002-6981-0509 Jakabova Silvia Jakabova Silvia https://orcid.org/0000-0002-0962-3437 Fikselova Martina Fikselova Martina martina.fikselova@uniag.sk https://orcid.org/0000-0002-2321-6627 Ailer Lucia Ailer Lucia https://orcid.org/0000-0001-8447-5377 Ailer Stefan Ailer Stefan https://orcid.org/0000-0003-1009-1121 Ciesarova Zuzana Ciesarova Zuzana https://orcid.org/0000-0001-6852-7659 Galik Branislav Galik Branislav Slovak University of Agriculture in Nitra Nitra Словакия Slovak University of Agriculture in Nitra Nitra Slovakia Slovak University of Agriculture in Nitra Nitra Словакия Slovak University of Agriculture in Nitra Nitra Slovakia Slovak University of Agriculture in Nitra Nitra Словакия Slovak University of Agriculture in Nitra Nitra Slovakia Slovak University of Agriculture in Nitra Nitra Словакия Slovak University of Agriculture in Nitra Nitra Slovakia Slovak University of Agriculture in Nitra Nitra Словакия Slovak University of Agriculture in Nitra Nitra Slovakia Slovak University of Agriculture in Nitra Nitra Словакия Slovak University of Agriculture in Nitra Nitra Slovakia National Agricultural and Food Centre Bratislava Словакия National Agricultural and Food Centre Bratislava Slovakia Slovak University of Agriculture in Nitra Nitra Словакия Slovak University of Agriculture in Nitra Nitra Slovakia 25 03 2026 25 03 2026 15 1 139 154 19 04 2025 13 01 2026 https://jsocnet.ru/en/nauka/article/118017/view

This study aimed to evaluate the oxidative stability of rapeseed oil, changes in the fatty acid profile, and acrylamide formation in French fries during their deep-frying in Slovak catering establishments. Their nutritional benefits and potential health risks were assessed by chemical, textural, and sensory analyses. The primary materials for all analyses were raw potato fries and frozen pre-fried French fries. Chemical and physical degradation of the frying oil was monitored using total polar compounds measured with a Testo 270 tester and the peroxide value determination, while the acid value was determined via titration with potassium hydroxide. Textural analysis of the potato fries was performed using a TA.XT plus texture analyzer to quantify parameters like hardness and crispness, followed by a sensory evaluation conducted by a panel using a 9-point hedonic scale. Frozen pre-fried French fries were deep-fried in rapeseed oil at 175°C/4 min and 200°C/3 min until total polar compounds reached 24%. Textural properties were assessed before and after deep-frying of raw and frozen pre-fried French fries, while their sensory evaluation followed the first deep-frying. Rapeseed oil remained stable longer at 175°C/4 min (22.5 h) than at 200°C/3 min (20.5 h). Peroxide values increased by 66% at 175°C and by 33% at 200°C. Acid values increased by 50% at 175°C and by 33% at 200°C. The content of polyunsaturated fatty acids decreased, while that of monounsaturated fatty acids increased (p ≤ 0.05). Acrylamide levels were within legal limits (< 500 µg/kg). Higher frying temperatures (200°C) increased crispness but reduced breaking force and hardness. Raw fries had higher strength and crispness at pre-frying, while frozen pre-fried fries exhibited lower crispness. Sensory evaluation favored semi-finished products over raw potato fries, with better ratings for color, aroma, and taste. Shorter, high-temperature frying significantly affected the textural changes (p ≤ 0.05), while lower temperatures (175°C) had a greater effect on hardness than breaking force. Overall, deep-fried pre-fried French fries were preferred in the sensory tests. Our findings provide scientifically based information for optimizing frying processes to improve the quality of French fries and support the development of innovative recipes in catering establishments.

This study aimed to evaluate the oxidative stability of rapeseed oil, changes in the fatty acid profile, and acrylamide formation in French fries during their deep-frying in Slovak catering establishments. Their nutritional benefits and potential health risks were assessed by chemical, textural, and sensory analyses. The primary materials for all analyses were raw potato fries and frozen pre-fried French fries. Chemical and physical degradation of the frying oil was monitored using total polar compounds measured with a Testo 270 tester and the peroxide value determination, while the acid value was determined via titration with potassium hydroxide. Textural analysis of the potato fries was performed using a TA.XT plus texture analyzer to quantify parameters like hardness and crispness, followed by a sensory evaluation conducted by a panel using a 9-point hedonic scale. Frozen pre-fried French fries were deep-fried in rapeseed oil at 175°C/4 min and 200°C/3 min until total polar compounds reached 24%. Textural properties were assessed before and after deep-frying of raw and frozen pre-fried French fries, while their sensory evaluation followed the first deep-frying. Rapeseed oil remained stable longer at 175°C/4 min (22.5 h) than at 200°C/3 min (20.5 h). Peroxide values increased by 66% at 175°C and by 33% at 200°C. Acid values increased by 50% at 175°C and by 33% at 200°C. The content of polyunsaturated fatty acids decreased, while that of monounsaturated fatty acids increased (p ≤ 0.05). Acrylamide levels were within legal limits (< 500 µg/kg). Higher frying temperatures (200°C) increased crispness but reduced breaking force and hardness. Raw fries had higher strength and crispness at pre-frying, while frozen pre-fried fries exhibited lower crispness. Sensory evaluation favored semi-finished products over raw potato fries, with better ratings for color, aroma, and taste. Shorter, high-temperature frying significantly affected the textural changes (p ≤ 0.05), while lower temperatures (175°C) had a greater effect on hardness than breaking force. Overall, deep-fried pre-fried French fries were preferred in the sensory tests. Our findings provide scientifically based information for optimizing frying processes to improve the quality of French fries and support the development of innovative recipes in catering establishments.

 Frying potato rapeseed oil catering acrylamide formation oxidation food safety Frying potato rapeseed oil catering acrylamide formation oxidation food safety This work was supported by the Research and Development Agency under the contracts APVV-22-0402 and KEGA 002SPU-4/2025. This work was supported by the Research and Development Agency under the contracts APVV-22-0402 and KEGA 002SPU-4/2025.

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