Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips
The combination of medium-low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low-fat potato chips based on low-cost pretreatment. © 2024 Society of Chemical Industry.
Authors
- Nan Wang (ORCID: https://orcid.org/0000-0003-4630-5216)
- Zhao Shu-li
- Ying Liu (ORCID: https://orcid.org/0000-0002-8496-627X)
- Simeng Wang (ORCID: https://orcid.org/0009-0005-3706-431X)
Institutions
- Inner Mongolia University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-08
- DOI
- https://doi.org/10.1002/jsfa.13939
- Citations
- 7
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 2.44
Funders
- Natural Science Foundation of Inner Mongolia