Effects of food gums and pre‐drying on fat content of fabricated fried chips

Abstract

Fat content of fried chips was reduced from 20% (control) to 15% with 25% w/w xanthan gum and at 90 min pre‐drying.

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying

“…This indicates that it is difficult to change the main ingredients to reduce the oil content in FDT. Previous studies have shown that pretreatment by using infrared can reduce the oil content of potato chips and chickpea flour-based snack food during deep-frying [ 22 , 24 ]. Therefore, in order to achieve the purpose of controlling the oil content in FDT, we conducted further research on infrared pretreatment combined with deep-frying.…”

“…Studies have shown that an excessive intake of high-fat foods can cause a variety of diseases, such as obesity, cardiovascular, and Alzheimer’s disease. Therefore, it is an inevitable development to reduce the oil content in FDT to meet consumer demand for healthy foods [ 22 ]. There are many ways to reduce the oil content in fried foods, many of which are based on the relationship between food moisture content and oil content during the frying process.…”

Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa

“…Lumanlan et al . (2020b) recently reported that pre‐drying, a common industry practice, and use of gums, especially xanthan significantly reduced oil absorption in a fabricated chip product, information that may be applied to reduction of oil content in sweetpotato fries. Tumuhimbise et al .…”

Physico‐chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

“…Chips are known as starch and fat‐rich products processed generally using extrusion and frying methods. Different studies are being carried out to modify the chips formulation and processing using various new ingredients, pre‐treatments, and cooking technologies in order to improve the quality and health effects of chips (Lumanlan et al ., 2020a; Lumanlan et al ., 2020b). Potato and corn are the major raw materials and contribute significant share in chips production and consumption (Mülayim & Acar, 2008).…”