Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique

摘要: Abstract Pre-drying and subsequent dipping in a sugar solution (‘sugar dipping’) is potentially effective process for pre-treatment of potato crisps. In this study, crisps were blanched, pre-dried, dipped the (23.07 wt%) 2 s before frying at 180 °C. There was significant reduction oil content observed. Crisps that had been treated about 30% less than samples not treated. The treatment did affect final moisture A linear oil–moisture relationship during obtained. effect pre-drying followed by on color scores crisps, kinetics changes also evaluated. with more shrinkage compared non-dipping ones. What has emerged an technique reducing contents