| 摘要 |
The invention relates to a new food product on a basis of, or containing, potatoes which is prepared by deep-frying, frying or baking using fat and/or fat substitutes. Said product is characterized in that the potato starch contained therein consists at least partly of a potato starch containing at least 95 %, and preferably at least 98 %, amylopectin. This type of food product is characterized in that it contains up to 30 % less fat and/or fat substitute than usual products of this kind. |
