Improvement of oil absorption and quality of potato chips based on pre‐drying and post‐frying heating treatments
Microwave pre-drying exhibited superior oil reduction efficiency, while post-frying hot air treatment contributed to better textural and color properties. These findings provide valuable insights for developing low-fat fried potato products while maintaining desirable texture attributes, offering a practical solution for healthier snack production. © 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
- Shuangyi Zhang (ORCID: https://orcid.org/0009-0001-1714-0793)
- Yingying Han (ORCID: https://orcid.org/0000-0002-9736-6126)
Institutions
- Inner Mongolia Agricultural University (CN)
- Inner Mongolia University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-11
- DOI
- https://doi.org/10.1002/jsfa.70120
- Citations
- 1
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.94
Funders
- Inner Mongolia University
- Natural Science Foundation of Inner Mongolia