The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips.

Adding wheat starch or corn starch to the restructured potato-based dough resulted in a decrease in the oil absorption of potato chips by creating a stronger starchy gel network in the dough. This study could guide the development of suitable material compositions, which are important for producing fried food products with lower oil content. This article is protected by copyright. All rights reserved.