Abstract
The color of french fries is one of the quality factors considered when making a decision to purchase and ultimately consume the food product. The current review is focused on some strategies that might be used to obtain french fries with acceptable color. The review has shown that scientific research has produced some simple methods that might be used by the kitchen personnel to improve the color of french fries. The methods include blanching, osmotic dehydration, impregnation with solutes, and pre-drying.