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This is a Quantitative Study study.

October 21, 2025WileyOpen Access

Combined Effects of Cutting Orientation and Frying Techniques on the Physicochemical Properties and Quality of Fried Sweet Potato (Ipomoea batatas) Chips

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Transverse-cut samples under deep frying exhibited the highest antioxidant activity and total phenolic content.
Oil uptake was lowest in transverse-cut samples, indicating superior oil retention under shallow frying.
Energy consumption differed with cutting orientation and frying method, with deep frying generally requiring less energy.
Sensory evaluation revealed cutting orientation significantly influenced taste, crispiness, and texture.

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Analysis of frying techniques and cutting styles shows significant effects on antioxidant activity and oil uptake in sweet potatoes.

Osae et al. (2025) studied this question.

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