## 3 Results
### Quality Parameters of Fried Potato Fries
#### 3.3.2 Color Parameters of Fried Potato Fries  
The color of the fries changed slightly during frying. In the first frying cycle, the color parameters of the fries did not statistically differ between the types of frying media. Color differences were observed only in the second and third frying cycles. Fries fried in RO, RW 0.25, and RW 0.5 did not show statistically significant color changes during frying, which proves their stability. A statistically significant change in color in subsequent frying cycles was observed for fries fried in BW 0.5 and BW 1. In terms of color parameter a*, fries fried in the BW 1 medium had the highest average value (Table 3). A higher value of this parameter indicated a greater intensity of the color red. In the study conducted by [PERSON] et al. [16], statistical analysis showed differences in the color parameters of Mathri snacks fried on oleogel with 10% of carnauba wax; however, the addition of 5 and 15% was similar. In the study by [PERSON] et al. [13], it was found that potato strips fried in sunflower oil-based oleogel with 3% beeswax had a significantly higher value of the L* parameter in comparison with the control sample and 8% wax sample. However, the parameter b*, indicating red coloring, was the highest in the case of the highest content of wax. The browning index (BI) was calculated based on the average color parameters. The potato fries with the highest value of this parameter were fried in BW 1, characterized by the darkest color in the visual assessment (Figures 2 and 3). According to the statistical analysis, the BI of the fries did not change with the number of frying cycles. The dark color of fried products indicates a higher content of Millard reaction products, i.e., non-enzymatic browning reactions [36]. Figure 1: Fat content in fries in frying cycles and depending on the frying medium used. A, B indicate homogeneous groups determined by [PERSON]’s test (_p_-value \(<\) 0.05) in relation to the type of medium used for frying. Figure 3: Pictures of fries from the first cycle. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**1 Cycle**} & \multicolumn{4}{c}{**2 Cycle**} & \multicolumn{4}{c}{**3 Cycle**} \\ \hline
**L*** & **a*** & **b*** & **L*** & **a*** & **b*** & **L*** & **a*** & **b*** \\ \hline  & & & & & **RO** & & & \\ \hline
**60.80**\({}^{\text{A}}\)** & 0.90 \({}^{\text{A}}\) & 29.77 \({}^{\text{A}}\) & 61.91 \({}^{\text{ABa}}\) & 1.02 \({}^{\text{ABa}}\) & 31.35 \({}^{\text{BCa}}\) & 60.65 \({}^{\text{ABa}}\) & 1.69 \({}^{\text{BCa}}\) & 29.79 \({}^{\text{A}}\) \\ \hline  & & & **BW 1** & & & & \\ \hline
**61.96**\({}^{\text{A}}\)** & 2.30 \({}^{\text{A}}\) & 31.16 \({}^{\text{Aab}}\) & 61.73 \({}^{\text{ABB}}\) & 2.19 \({}^{\text{Ba}}\) & 32.48 \({}^{\text{Cb}}\) & 58.95 \({}^{\text{Aa}}\) & 3.05 \({}^{\text{Ca}}\) & 30.05 \({}^{\text{Aa}}\) \\ \hline  & & & **BW 0.5** & & & & \\ \hline
**62.20**\({}^{\text{A}}\)** & 0.60 \({}^{\text{A}}\) & 31.13 \({}^{\text{A}}\) & 63.04 \({}^{\text{Bab}}\) & 0.32 \({}^{\text{Aa}}\) & 31.69 \({}^{\text{Cc}}\) & 61.65 \({}^{\text{Ba}}\) & \(-\)0.26 \({}^{\text{Aa}}\) & 29.55 \({}^{\text{Aa}}\) \\ \hline  & & & & **RW 0.5** & & & & \\ \hline
**61.18**\({}^{\text{A}}\)** & 0.98 \({}^{\text{A}}\) & 28.93 \({}^{\text{A}}\) & 61.03 \({}^{\text{ABa}}\) & 0.86 \({}^{\text{ABa}}\) & 29.09 \({}^{\text{ABa}}\) & 60.29 \({}^{\text{ABa}}\) & 2.47 \({}^{\text{Cb}}\) & 29.68 \({}^{\text{Aa}}\) \\ \hline  & & & & **RW 0.25** & & & & \\ \hline
**62.03**\({}^{\text{A}}\)** & 0.86 \({}^{\text{A}}\) & 29.31 \({}^{\text{A}}\) & 60.55 \({}^{\text{Aa}}\) & 0.84 \({}^{\text{ABa}}\) & 28.20 \({}^{\text{A}}\) & 61.86 \({}^{\text{Ba}}\) & 0.49 \({}^{\text{ABa}}\) & 30.35 \({}^{\text{Aa}}\) \\ \hline  & & & & & & & \\ \end{tabular}  
\({}^{\text{A-C}}\) indicate homogeneous groups determined by Ducan’s test (\(p\)-value \(<\) 0.05) in relation to the type of medium used for frying (columns); \({}^{\text{A-C}}\) indicate homogeneous groups with respect to frying cycles (rows).  
\end{table}