Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study

Jinhu Tian,Shiguo Chen, Join Shi,Jianchu Chen,Donghong Liu,Yidi Cai,Yukiharu Ogawa,Xingqian Ye

Food Structure（2017）

引用 49|浏览5

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摘要

•Air frying and conventional frying were used to produce potato chips.•The microstructure and digestibility of the potato chips were evaluated.•Air fried potato chips showed lower oil content.•Starch digestibility was influenced by the microstructure changes.

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关键词

Potato,Air-frying,Conventional frying,Microstructure,in vitro digestibility

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