Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility.

This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the starch digestibility of fries were explored. Potato strips were fried at various temperatures (180-200°C) and time (12-24 min).

7-(Hydroxy-meth-yl)-2-(1-hydr-oxy-1-methyl-ethyl)-4-meth-oxy-2,3-dihydro-5H-furo[3,2-g]chromen-5-one methanol hemisolvate.

The title compound (cimifugin), C(16)H(18)O(6)·0.5CH(3)OH, was isolated from the rhizome of Actaea asiatica Hara. The asymmetric unit contains two independent mol-ecules and a solvent methanol mol-ecule.