Table 2.

Characteristics of Optimized Potato Fries

Attributes	Control Fries	Iron Fortified Fries	Significance
Proximate Composition
Moisture (%)	4.48 ± 0.2	2.71 ± 0.1	s
Protein (%)	4.1 ± 0.3	4.2 ± 0.2	ns
Fat (%)	18.4 ± 1.1	12.3 ± 1.5	s
Ash (%)	1.98 ± 0.1	3.1 ± 0.2	s
Carbohydrates (%)	71.04 ± 1.7	77.69 ± 2.0	s
Minerals
Iron (mg/100 g)	0.6 ± 0.2	16.37 ± 0.4	s
Sensory Evaluation
Color	7.95 ± 1.31	7.89 ± 1.05	ns
Taste	7.96 ± 1.09	7.76 ± 1.14	ns
Flavour	8.07 ± 1.11	7.62 ± 1.10	s
Overall acceptability	8.2 ± .32	7.9 ± 0.23	s
Acrylamide content (µg/kg)	50.34 ± 0.42	45.13 ± 0.27	ns
Flavour (Umami Compounds) ( μg/g)	5.8 ± 0.23	2.38 ± 0.54	s
Texture (Instrumental)
Firmness (kg/sec)	0.38 ± 0.02	0.39 ± 0.03	ns
Brittleness (mm)	0.20 ± 0.12	0.19 ± 0.01	ns
Fracturability (N)	0.37 ± 0.14	0.37 ± 0.02	ns
Springiness (N)	0.96 ± 0.03	0.94 ± 0.04	ns
Cohesiveness (N)	0.58 ± 0.04	0.58 ± 0.02	ns
Gumminess (N)	0.22 ± 0.03	0.22 ± 0.01	ns
Chewiness (N)	0.22 ± 0.03	0.21 ± 0.01	ns
Resilience (N)	0.29 ± 0.05	0.27 ± 0.02	ns
Texture (Sensory)
Crispiness	7.96 ± 1.09	7.90 ± 1.14	ns
Hardness	7.98 ± 1.02	7.92 ± 1.22	ns
Doneness	8.20 ± 1.17	7.79 ± 1.07	ns
Blisters	8.10 ± 1.15	7.48 ± 1.07	ns

Significant at 1% level of significance, ns: non-significant