Development of reduced oil and sugar vacuum-fried shiitake crisps via integrated pre-hot air drying and sweetener replacement technologies

This study aimed to develop and optimize processing conditions for producing low-sugar and low-oil shiitake mushroom crisps. A novel approach combining pre-hot air drying with sweetener replacement technology was employed to enhance product quality. Key findings demonstrated that both increased maltose concentration and shorter frying duration effectively reduced oil content in shiitake mushroom crisps. Pre-hot air drying was implemented to moderately decrease moisture content, thereby shortening frying time and further inhibiting oil absorption. This approach significantly reduced reliance on maltose syrup while maintaining low oil content. To counter potential adverse effects of sugar reduction on texture and sensory quality, sweeteners were incorporated into the impregnation solution. A novel processing protocol was established comprising: blanching, impregnation with 15 % maltodextrin, 5 % maltose, 0.25 % mogroside, pre-drying (80 °C, 60 min), freezing, vacuum frying (78 °C, 900 s). A dual pretreatment combining pre-hot air drying and sweetener replacement effectively reduced oil and sugar contents in vacuum-fried shiitake crisps by minimizing maltose dependency and frying duration, yielding products with low oil (6.45 %) and reduced sugar (13.86 %) while maintaining crispness and acceptable flavor. This combined strategy effectively reduces both oil and sugar content, offering a promising alternative for healthier fried snacks compared to conventional methods. • A new method is developed for producing shiitake crisps with low-oil and low-sugar. • Maltose syrup reduces oil uptake effectively; pre-hot air drying achieves similar results with minimal use. • Pre-drying combined with sweetener is an effective strategy for healthier fried snacks.