Abstract:Frying is a commonly used food processing method, and fried foods are very popular with consumers because of their unique color, flavor and taste. Starchy foods are common ingredients of fried foods. Starchy fried foods such as French fries, deep-fried dough sticks and instant noodles are common delicacies on the table. However, the frying process may produce harmful substances such as acrylamide, and excessive consumption of fried foods may cause overweight, obesity and other chronic diseases, which are harmful to our health. Therefore, new frying technologies have been developed to improve the quality of fried foods, and vacuum frying is one of the more mature technologies. This paper focuses on the principle and advantages of vacuum frying technology and its combination with other technologies, and describes its effects on starch properties and its applications in starchy foods in details. The purpose of this study is to provide reference for the further development of vacuum fried starchy foods, to create healthier starchy fried foods, and to reduce the incidence of diet-related chronic diseases.
