Combined Effects of Cutting Orientation and Frying Techniques on the Physicochemical Properties and Quality of Fried Sweet Potato (Ipomoea batatas) Chips

Excessive oil absorption and nutrient degradation during frying are major challenges affecting the quality and healthfulness of fried root crops such as sweet potato (Ipomoea batatas). This study evaluated the influence of three cutting orientations—longitudinal, circular, and transverse—on the physicochemical and sensory properties of sweet potato slices subjected to deep and shallow frying. The experimental design involved analyzing antioxidant activity, total phenolic content, oil uptake, energy consumption, shrinkage, and sensory attributes. Results indicated that transverse‐cut samples under deep frying (DFT) exhibited the highest antioxidant activity (86 ± 2.12) and total phenolic content, outperforming circular (DFC) and longitudinal (DFL) cuts (p > 0.05). Oil uptake was lowest in transverse‐cut samples, particularly under shallow frying (SFT) (1.1 g/g db), indicating superior oil retention properties. Energy consumption and shrinkage differed with cutting orientation and frying method, with deep frying generally requiring less energy than shallow frying. Sensory evaluation revealed that cutting orientation significantly influenced taste, crispiness, and texture, while color preference remained consistent. Overall acceptability was highest for the shallow frying longitudinal (SFL) sample. In conclusion, transverse slicing, especially when combined with shallow frying, proved most effective in minimizing oil absorption and preserving nutritional quality, offering a practical approach for developing healthier fried sweet potato products.