| 摘要 |
A new food product based on, or containing, respectively, potatoes, finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes is characterized in that the potato starch contained therein at least partially consists of a potato starch having a content of at least 95%, preferably at least 98%, of amylopectin. Such food products are characterized by a fat and/or fat substitute content reduced by up to 30% as compared to common products of this type. |
