Lipid and Moisture Content of Commercial Reduced-Fat Deep-Fried Potatoes Compared to Advertised Claim
- Sherri Stastny
- Jill Keith
- Cliff Hall III
Abstract
Deep-fat frying is a common food preparation method for potatoes in the foodservice industry. Deep-fried potatoes (French fries) are top-sellers at fast food establishments such as Burger King® and McDonald’s™. Intake of calorie-dense foods without increasing physical activity can lead to unhealthy weight gain. Burger King® currently offers a healthier deep-fried potato option (Satisfries™) claiming 40% less fat and 30% less calories than McDonald’s™ French fries. The fat content of McDonald’s™ and Burger King® regular deep-fried potatoes and Satisfries™ were compared in this study to evaluate the accuracy of the health claim. Results indicated the Burger King® Satisfries™ averaged 36% less fat than McDonald’s™ and 22% less fat than regular Burger King® French fries. These results fall within 4% of the health claim advertised by Burger King®.
- Full Text:
PDF
- DOI:10.5539/jfr.v3n5p45
Index
- AGRICOLA
- BASE (Bielefeld Academic Search Engine)
- CAB Abstracts
- CAB Direct(CABI)
- CAS (American Chemical Society)
- CNKI Scholar
- Electronic Journals Library
- EuroPub Database
- Excellence in Research for Australia (ERA)
- Google Scholar
- JournalTOCs
- Mendeley
- MIAR
- Mir@bel
- Open policy finder
- Scilit
- Ulrich's
- WorldCat
Contact
- Bella DongEditorial Assistant
- jfr@ccsenet.org