Investigation of French-fried finger potatoes taken from some fast food restaurants in Gumushane City in terms of their physicochemical and fatty acid contents and sensory characteristics

The aim of this study is to evaluate some components, affecting human health, of French-fried finger potatoes sold in fast food restaurants in Gumushane. In this context, some physicochemical and fatty acid contents and sensory characteristics of French-fries potatoes obtained from 5 firms (A, B, C, D, and E firms) were investigated. The oil content of the samples varied between 21.03 and 41.63 g/100 g and the change in oil content was found to be statistically significant (P<0.05). The peroxidase values of the samples varied in the range of 1.40–15.35 meqO2/kg and the difference between them was statistically significant again. The saturated fatty acids of the samples ranged from 45.71% to 48.14%. The trans fatty acid was determined as 0.09–0.18% for D and E companies, respectively, and it was not observed in other firms. L* and a* values of the samples were found to be significant but no significant difference was found in b* values. According to the results of sensory analysis, C firm has taken the lowest rating score from panelists in terms of overall appreciation scores of samples. There was no statistically significant difference between the other firms. Generally, the French-fried finger potatoes taken from restaurants in Gumushane City were determined that produced as suitable to Turkish food codex