Abstract
Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products.
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Acknowledgements
First author thanks the Director, DFRL-DRDO, Mysore, India, for his constant help and encouragement and also gratefully acknowledges Dr. Jhonsy George (Scientist ‘F’) and Dr. V. Vasudevan (Scientist ‘E’), FEPT, DFRL-DRDO, for the constant help and encouragement to publish the work.
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Juvvi, P., Kumar, R. & Semwal, A.D. Recent studies on alternative technologies for deep-fat frying. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-023-05911-z
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DOI: https://doi.org/10.1007/s13197-023-05911-z