Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato (Ipomoea batatas L.Lam)

Consumers seek low-fat fried products with appealing color, texture, and taste to avoid health issues like obesity and cardiovascular disease associated with high-oil-content foods. Frying conditions, including time and temperature, greatly affect the moisture, texture, oil content, and color of fried foods. The objective of this study was to optimize frying time and temperature to obtain quality fried chips from three varieties of orange- fleshed sweet potato roots. The study examined how...