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

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 (∼86%) and slightly higher starch digestibility (∼59%) when compared to the values of conventional frying (∼91% starch gelatinization, and ∼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.