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 the take up oil when being fried.