Laboratory analysis explores quality modulation in fried spring roll wrappers treated with batter enzymes, highlighting strategies to reduce oil content.
Fried foods are favored for their unique crispiness, golden color and flavor, but they also face great challenge because of their high oil content, high calories and the existence of compounds such as acrylamide and polycyclic aromatic hydrocarbons. Long-term consumption of fried foods may adversely affect health. Therefore, it is necessary to explore fried foods with lower oil contents and a high quality to meet the demand.
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Wang et al. (2024) studied this question.
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