METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS

摘要

THE INVENTION RELATES TO A METHOD FOR REDUCING THE OIL UPTAKE OF EXTRUDED AND FRIED FOOD PRODUCTS. THE METHOD OF THE INVENTION COMPRISES PARTIALLY REPLACING SAID COOK-UP STARCH AND/OR INSTANT STARCH IN THE INGREDIENTS OF SAID FOOD PRODUCT BY, OR ADDING A HYDROPHOBIC STARCH. IT HAS BEEN FOUND THAT THE RESULTING FOOD PRODUCTS HAVE A REMARKABLE LOWER TENDENCY TO TAKE UP OIL WHEN BEING FRIED.