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

作者：Tian, Jinhu; Chen, Shiguo; Shi, Join; Chen, Jianchu; Liu, Donghong; Cai, Yidi; Ogawa, Yukiharu; Ye, Xingqian^*

来源：Food Structure-Netherlands, 2017, 14: 30-35.

DOI：10.1016/j.foostr.2017.06.001

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

The present study assessed the effects of conventional frying and air-frying on the microstructure, starch gelatinization, and digestibility of potato strips. The air fried potato showed less starch gelatinization (similar to 86%) and slightly higher starch digestibility (similar to 59%) when compared to the values of conventional frying (similar to 91% starch gelatinization, and similar to 54% digestibility). The microstructure of the air-fried potato showed a compact and well-organized structure, whereas the surface of the conventionally fried potato appeared to be oil-soaked and crusty. After in vitro digestion, the conventionally fried potato had a normal cell structure with some lamellar residuals, while the air fried samples had a honeycomb like structure. The study showed that the differences in microstructural changes during conventional frying and air-frying could be correlated to the variation of starch digestibility.

• 出版日期2017-10
• 单位浙江大学