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 (<i>Belete</i>, <i>Dagim</i>, <i>Bubu</i>, <i>Burka</i>, <i>Gudane</i>, and <i>Jalane</i>) 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 <i>Belete</i> and <i>Burka</i> 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 <i>Jalane</i>; crude protein in untreated <i>Burka</i> (3.93%) and <i>Gudane</i> (3.92%); crude ash (3.95%) and moisture content (26.7%) in soaked <i>Belete</i>; and utilizable carbohydrate in blanched <i>Belete</i> (51.2%). The lowest values were observed for energy (375 Kcal) and crude fat (19.4%) in soaked <i>Belete</i>; crude ash (1.69%) in blanched <i>Jalane</i>; moisture (17.8%) and utilizable carbohydrate (43.8%) in untreated <i>Jalane</i>; crude fiber (2.93%) in blanched <i>Jalane</i>; and crude protein (0.56%) in blanched <i>Dagim</i>. The highest mineral contents were found in untreated and soaked <i>Belete</i> and <i>Burka</i> 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 <i>Gudane</i> for calcium (8.07 mg/100 g), and in blanched <i>Jalane</i> for both iron (1.60 mg/100 g) and zinc (1.83 mg/100 g). Sensory evaluation indicated that French fries prepared from treated <i>Belete</i> and <i>Burka</i> 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.