Development of frozen french fries-like product from taro (Colocasia esculenta (L.) Schott) tuber and determination of suitability for industrial production

Women's work-dwelling meetings, those who use the practices of urbanization in traffic with children have increased the time outside the home. Those who prepare a long-term meal file in their time within the scope of these restrictions are ready in a practical short time, full or half-consuming products are preferred. Therefore, the list of demand for the products listed in recent years. Frozen potatoes have the biggest market share among frozen products. Frozen potato, which is a semi-product that is pre-fried for a short time during production, provides convenience to the consumer as it is prepared quickly. Frozen potatoes are not only for home consumption, but also an indispensable part of fast food chain restaurants' menus. Therefore, it has a large market share. It is consumed by applying the frozen potato condensation or deep fat cooking process. It should be taken into account that the potato is a good source of carbohydrates and the constant use of the aggressiveness of the glycemic index causes harmful effects such as obesity and insulin-resistant type 2 diabetes. Increasing consumer awareness is shaping consumer preferences in this sense. Therefore, an increase in demand for foods with a low glycemic index and rich in phenolic compounds. Gooseberry [Colocasiaesculenta (L.) Schott] is in the horned plants class. However, since its storage rate is higher than potatoes, it is considered as a food with a medium glycemic index. The taro, which is grown and consumed more than potatoes in the Mediterranean regions, is known locally. Göleveizn remained in the consumption area due to its short shelf life after its high water harvest content. Within the scope of this thesis, the production possibilities of clustered French fries from taro tubers will be determined. In this way, a high value-added product will be obtained from taro tubers with a short shelf life. In addition, a healthier alternative to French fries will be developed, considering its low glycemic index, collections of Ca, Na, K, Cl minerals, phenolic contents and vitamins.