摘要：Potatoes cultivars of Agria, Ernie, Fienna, Granuia, Hermes, Lady Rosetta, Panda, Ouinta, Russet Burbang, Saturna Tomensa and Wangog were evaluated in this study for French fries production. Potatoes were peeled by use of NaOH solution of 10 % at 80 C in 2 minutes Citric acid solution at 0.5 % level were used for neutralization. After size reduction of samples to cut surface dimension of 9X9 mm fingers, prefrying was applied at 170 °C for 2 min to half of the samples. Second half was subjected to blanching in water at 90 "C for 3 min and then to pre-frying at 170 °C for 2 min. Samples were packaged in clear poliethylene bags and stored -20 °C for 2 months Physical and chemical analyses were made on samples before and after final fraying. Results showed that 10 of 12 cultivars were found to be suitable for french fries production without blanching and some cultivars with blanching Only 2 cultivars were not suitable because of darkening color.
