Advances in the quality characteristics of fried potato products with air frying technology: a mini review

Abstract

Hot air frying is a relatively new technology for producing fried foods, therefore, the objective of this review is to know the impact of this frying technology on the quality properties of fried potato products, addressing its effect and recommendations with the series of scientific studies in the literature. According to research available, the moisture content decreases with frying, but the final moisture contents are higher by about 35% compared to traditional frying. In the texture analysis, acceptable characteristics are obtained, and the lightness decreases with frying, attributing the desirable color characteristics of fried foods, in addition, in sensory attributes, no differences were found in flavor and crispiness between hot air frying and traditional frying, but in appearance, color and overall acceptability were higher in conventionally fried potatoes. In conclusion, future work should focus on assessing the impact on health and biofunctional properties (e.g. resistant starch, antioxidant properties) by the consumption of fried potato products, due to the scarce information available and the importance that this represents, since the literature has focused on quality parameters.