Reducing the oil absorption and improving the quality of fried potato chips by ultrasound combined with acid soaking
The combined ultrasonic and AA soaking not only enhanced the oil-reducing effect, but also significantly improved the crispiness and reduced the roughness of potato chips, as well as achieving a vibrant and attractive color. The present study provides new ideas and insights for improving processing techniques and reducing the production costs of healthy low-fat potato chips. © 2025 Society of Chemical Industry.
Authors
- Nan Wang (ORCID: https://orcid.org/0000-0003-4630-5216)
- Ying Liu (ORCID: https://orcid.org/0009-0008-8848-4615)
- Qianru Lu
- Simeng Wang (ORCID: https://orcid.org/0009-0005-3706-431X)
- Shuangyi Zhang (ORCID: https://orcid.org/0009-0001-1714-0793)
- Hua‐Chen Chang
Institutions
- Inner Mongolia Agricultural University (CN)
- Inner Mongolia University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-07-16
- DOI
- https://doi.org/10.1002/jsfa.70061
- Citations
- 2
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 2.32
Funders
- Natural Science Foundation of Inner Mongolia