Agricultural Processing and Product Development Center

Matanuska-Susitna BoroughPotato Product Development

In July 2005, locally grown potatoes were processed and evaluated in several taste testing events, as part of the planning process for the proposed Agricultural Processing and Product Development Center (APPDC), an economic development project of the Matanuska-Susitna Borough (MSB).

A potential product of the proposed APPDC is a washed, peeled, cut (sliced, diced, cubed, shredded, or french fry cut), water blanched, packaged, and refrigerated potato product. Supplying various cuts of refrigerated, partially cooked potatoes enables homemakers and foodservice operators to add their own creative signature to potato dishes while avoiding the inconvenience of peeling, cutting, and lengthy cook

time. Using this process, a product called FreshFries can be produced, which has the added benefit of both tasting more like fresh potatoes than the frozen counterpart and having a finished fat content of about 9% after frying versus approximately 20% of the typical frozen fry. That’s less than half the fat! This fits nicely with the school lunch program’s goal of providing healthier choices. This proprietary process owned by Eagle Rock Foods in Idaho is being utilized successfully at a processing plant in Montana and was observed by a member of the APPDC research team. Bausch Potato, Inc. is similar in size and production capabilities to the proposed APPDC and has been in operation for more than ten years. The Montana plant serves a market area with a population of approximately 600,000, slightly larger than the Alaska rail belt target market of 454,000. It is important to identify which potato variety is suitable for processing as FreshFries. Potato varieties vary widely in the characteristics that are desirable for processing. Natural sugars and potato texture are significant factors in producing a marketable potato product, particularly when it is a product that will be fried by the end-user. Alaska’s relatively cold soil can result in high natural sugar levels in potatoes. Fry color is due primarily to the reaction of these sugars with amino acids in the presence of heat, so high sugar levels will result in an unacceptably dark fry. Natural sugars vary from one potato variety to another and can be managed to some degree with proper potato storage temperatures and through adjustments to the blanching process. Long daylight hours during the growing season have an effect on potato texture, since short-chain carbohydrate chains are formed rather than the long-carbohydrate chains that are developed during dark nighttime hours. Potato cuts must have texture that is sufficient to retain dimensions in all directions under the stress of production. Subjecting the potatoes to the exact process that will be utilized at the APPDC provides information critical to the success of this product line.

Locally grown Pike potatoes were stored at 50°F and shipped to Bausch Potato for processing. This variety showed a very low waste factor and its firm texture kept breakage to a minimum during processing. Fries, hash browns, and home fries (diced potatoes) were sent back to MSB, ready for taste testing. The FreshFries fry color rated as a one to two on the USDA fry color chart, which is highly desirable. The optimum storage temperature and water blanch aided in achieving the excellent fry color.

Informal, unscientific taste tests were performed at Burchell High School, Job Corp’s Culinary Arts class, and The Open Café at Valley Hotel. We received a lot of positive feedback on questionnaires, and are very encouraged by this incredibly successful preliminary evaluation of how well an Alaskan grown potato performs with this particular method of processing.

Model plant Bausch Potato, Inc., in Whitehall, Montana, provided potato processing services for this potato product development study

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INFLUENCE OF LOWER FAT FRY ON BUYING DECISION

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Lower fat doesn't matterMight buy Freshfries, only if as good or better than the

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Taste Test Results

The Open Café At

Valley Hotel

Palmer, Alaska

Fries and hash browns made from Palmer potatoes!

Ask your server for a free sample & tell us what you think.

The fries and hash browns offered at this event

are potential products of the proposed Agricultural Processing Center, an economic

development project of the Matanuska-Susitna Borough.

Have you ever wondered why you don’t see Alaskan french fries on the menu of most restaurants?

Well, there are a few reasons. For one, there’s the cost of building a processing plant. But, maybe even more importantly, our potatoes have a few little quirks (sort of like most Alaskans). Those long summer days and short nights make us happier, and in a

potato, that means a little sweeter. That can be a problem when you fry them up, they get too dark. But, we think we have found a solution. The potatoes you are sampling today are done with a new process, one that blanches the potato in water at the processing facility, instead of oil. Then, the potatoes are fried at the restaurant for the first time. They don’t fry up too dark (from the sweetness), and these potatoes have never been frozen, just peeled, cut and steamed, then chilled and packaged. As a bonus, one dip into boiling oil instead of two translates in to – HALF THE FAT on your plate! We had a plant in Montana prepare these Palmer potatoes especially for this test. They use the same process we would like to use here. We call these fries FreshFries. The Matanuska-Susitna Borough (MSB), with funds from Senator Stevens, has been working in conjunction with the Division of Agriculture, UAF and the USDA to determine if a vegetable processing plant would be feasible in the valley. The proposed facility might make these fries and hash browns, as well as freeze process Alaskan vegetables so they would be available all year long. We have even experimented with rhubarb juice. It tastes a bit like lemonade, is the color of fireweed, and so far, the taste tests have been very positive. So, when can you start seeing these fries in your local restaurant? Well, that depends on whether or not we get the federal funding we have requested of our congressional delegation. If we do, the MSB will own the plant, build it next to the new Nutrition Center, and lease it to a private operator.

If you would like more information on this project you can contact Melanie Trost or Marian Romano at the MSB. 745-4801.

Wow! Less than

half the fat of a typical frozen fry!

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French Fry Fat Content Comparison

Percent of Fat 8.6% 19.5% 24%

FreshFries FrozenFresh Cut

Raw Potato

The Open Café Freshfries & Hash Browns Questions

Freshfries Questions: 1) How would you rate the potato flavor of these fries? (Circle one) No potato flavor Mild potato flavor Good potato flavor Great potato flavor 2) What is the texture of the fries? (Circle all that apply) Mushy Limp Greasy Grainy Fluffy Firm Crispy on the outside 3) How do you rate the color of the fries? (Circle one) Unappealing Somewhat appealing Appealing Very appealing 4) Compared to the fries you normally eat, how would you rate these? (Circle one) Far worse Not as good About the same A little better Much better Hash Browns Questions: 1) How would you rate the potato flavor of these hash browns? (Circle one) No potato flavor Mild potato flavor Good potato flavor Great potato flavor 2) What is the texture of the hash browns? (Circle all that apply) Soggy Greasy Pasty Dry Firm Crisp Moist Tender 3) How do you rate the color of the hash browns? (Circle all that apply) Unappealing Somewhat appealing Appealing Very appealing 4) Compared to the hash browns you normally eat, how would you rate these? (Circle one) Far worse Not as good About the same A little better Much better

There’s lots of room on the back. We’d love to hear your comments! Thanks for your input!

Taste Test Results

Job Corps

Palmer, Alaska

Job Corps Freshfries Questions

Freshfries Questions: 1) How would you rate the potato flavor of these fries? (Circle one) No potato flavor Mild potato flavor Good potato flavor Great potato flavor 2) What is the internal texture of the fries? (Circle all that apply) Mushy Grainy Fluffy Firm Tender 3) What is the external texture of the fries? (Circle all that apply) Limp Greasy Crispy Tough Firm 4) How do you rate the color of the fries? (Circle one from each section, A and B) A) Unappealing Somewhat appealing Appealing Very appealing B) Way too dark A little too dark Just right A little too light Way too light 5) These fries have the peel partially left on. Does that appeal to you? (Circle one) Unappealing Somewhat appealing Doesn’t matter Appealing Very appealing 6) These fries have about half the fat of the typical frozen fry. Would the lower fat content influence your buying decision? (Check one)

No, lower fat doesn’t matter to me.

I might buy the lower fat fries, but only if they are as good or better than the fries I usually eat.

Yes, I would be more likely to buy these lower fat fries.

7) These fries are made from Alaskan grown potatoes. Does that appeal to you? (Circle one)

Unappealing Somewhat appealing Doesn’t matter Appealing Very appealing 8) Compared to the fries you eat at fast food restaurants, how would you rate these? (Circle one) Far worse Not as good About the same A little better Much better 9) Compared to the fries you normally eat at school, how would you rate these? (Circle one) Far worse Not as good About the same A little better Much better

10) Please describe in detail what you DID like about these fries: 11) Please describe in detail what you DID NOT like about these fries:

We’d love to hear any other comments you’d like to make!

Thanks for your input!

Job Corps Home Fries Questions Home fries Questions: 1) How would you rate the potato flavor of these home fries? (Circle one) No potato flavor Mild potato flavor Good potato flavor Great potato flavor 2) What is the texture of the home fries? (Circle all that apply) Soggy Greasy Pasty Dry Firm Crisp Moist Tender 3) How do you rate the color of the home fries? (Circle all that apply) Unappealing Somewhat appealing Appealing Very appealing 4) These home fries are made from Alaskan grown potatoes. Does that appeal to you? (Circle one)

Unappealing Somewhat appealing Doesn’t matter Appealing Very appealing 5) Compared to the home fries you normally eat, how would you rate these? (Circle one) Far worse Not as good About the same A little better Much better Please feel free to comment on what you did or did not like about these home fries.

We’d love to hear any other comments you’d like to make!

Thanks for your input!

Taste Test Results

Burchell High School

Wasilla, Alaska

Burchell High School FreshFries Questions 1) How would you rate the potato flavor of these fries? (Circle one) No potato flavor Mild potato flavor Good potato flavor Great potato flavor 2) What is the texture of the fries? (Circle all that apply) Mushy Limp Greasy Grainy Fluffy Firm Crispy on the outside 3) How do you rate the color of the fries? (Circle one) Unappealing Somewhat appealing Appealing Very appealing 4) Compared to the fries you normally eat in your school lunch, how would you rate these? (Circle one) Far worse Not as good About the same A little better Much better

There’s lots of room on back. We’d love to hear your comments.

Thanks for your input!