Impact of the Physical Modification of Starch (Oxalis tuberosa)in a Low-Fat Snack by Hot Air Frying, a Sustainable Process

Currently, there is an increasing demand for plant-based and low-fat snacks. Non- conventional starch and grains are alternative ingredients. Environmentally friendly pro- cessing, such as liquid nitrogen and microwaves, can be used to obtain modified starch, as well as hot air frying to cook snacks. The aim of this work was to evaluate the impact of eco-friendly physical modification of starch from Oxalis tuberosa in a low-fat snack pro- cessed by hot air frying. First, native starch (NS) was...