Former Missouri State Dietetic Students, Megan Shamleffer and Whitney Lang, will be presenting outcomes from their undergraduate Food Science project at the Missouri Dietetic Association annual meeting at Hilton St. Louis Frontenac, St. Louis, MO on April 18-20, 2012.
These students investigated the effect of drying potatoes before or after frying on the quality of French fries. Potatoes that were dried 10 minutes before frying showed a reduction in frying time by 30%. Individuals who participated in the sensory panel taste test preferred these potatoes because of increased crispness, decreased softness, and decreased greasiness of French fries. Thus, it was concluded that since the potatoes were fried for less time, they absorbed less fat and were of better quality.
The Missouri Dietetic Association holds its annual meeting for the dietetic professionals and educators who promote and educate optimal nutrition, health, and well-being in the public. For more information on the Missouri Dietetic Association annual meeting, please visit the Missouri Dietetic Association website at http://www.eatrightmissouri.org/meetings/index.asp.
These project results are not only practical but also healthy. It is wonderful that so young people are interested in these topics. I hope more meetings for dietetic professionals and educators will be held because this must be the future of the culture and way of eating.