摘要：The processing of potatoes on an industrial scale, which is a common practice in developed countries, is limited in Turkey. In this study, different varieties of potatoes, which are being cultivated and produced presently in Turkey were studied to assess their compatibility to French fries processing. Following peeling, cutting and grading potatoes were divided into two groups. One group was directly fried and the other after water blanching. The quality changes in the fresh product were studied using objective tests following water blanching and frying as well as by sensory evaluations. According to our results, p. squire, m. bord, alpha, and sarıkız were found to be more suitable for water-blanch frying while kingstone, blanca and nicola gave better results with direct frying.
