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This is why air frying is a good alternative, which still has a wide field of study. In this work, frozen French fries of a brand marketed in Mexico that were subjected to frying in canola oil and air frying were compared. They were evaluated through the change in the removed moisture content, water activity, color profile, hardness, fracturability, and surface damage by SEM, thermal analysis by MDSC, and chemical by FTIR\u2010ATR spectroscopy. Air\u2010fried French fries were found to contain about 48% less moisture, fewer perceptible color changes, and less surface damage translated into better crunchiness compared with conventionally fried. It was also found that the changes at the chemical level are smaller, mainly attributed to the absence of canola oil and that the thermal transitions are more stable in terms of temperatures and enthalpies, which makes it possible to emphasize that air frying is a good alternative for developing new fried products that allow expanding the variety of these in the market without sacrificing some quality attributes.<\/jats:p>","DOI":"10.1002\/fsn3.3617","type":"journal-article","created":{"date-parts":[[2023,8,10]],"date-time":"2023-08-10T01:18:46Z","timestamp":1691630326000},"page":"6676-6685","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Comparative study of conventional frying and air frying on the quality of potatoes (\n                    <i>Solanum tuberosum<\/i>\n                    L.)"],"prefix":"10.1002","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4777-3858","authenticated-orcid":false,"given":"Jonathan","family":"Coria\u2010Hern\u00e1ndez","sequence":"first","affiliation":[{"name":"Laboratory 13 Thermal and Structural Analysis of Materials and Foods National Autonomous University of Mexico\u2010Superior Studies Faculty at Cuautitlan (UNAM\u2013FESC) Campus 4 Multidisciplinary Research Unit  Cuautitlan Izcalli Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jos\u00e9 Luis","family":"Arjona\u2010Rom\u00e1n","sequence":"additional","affiliation":[{"name":"Laboratory 13 Thermal and Structural Analysis of Materials and Foods National Autonomous University of Mexico\u2010Superior Studies Faculty at Cuautitlan (UNAM\u2013FESC) Campus 4 Multidisciplinary Research Unit  Cuautitlan Izcalli 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