Summary Deep frying resulting in high‐fat content is extensively used in the food industries and domestic households, and becoming an integral diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried food. Consumption of food high in fat is a health concern due to the increasing rate of obesity and cardiovascular diseases. Consumer awareness has led food industries to aim at fat reduction while maintaining the organoleptic properties of fried foods. This article reviews recent findings in reducing fat content emphasising on pretreatments. Modification of product surface was proven to lower fat content, reducing moisture content by 10% after predrying results in 54% fat reduction, while hydrocolloids coating in potato chips reduces fat content by 57% after deep frying. Although current technology, vacuum frying and air frying have a promising result in using less oil, but the initial cost is high.

Phytonutrients such as phenolics play important roles in health and well-being. The main phenolic compounds include phenolic acid, tannins, stilbenes, lignans and flavonoids. Phenolic compounds in plants distributed in the tissues, cell walls and subcellular compartments have biological activities, including antioxidant, chemopreventive, neuroprotective, cardioprotective and immunomodulatory properties. Citrus fruits, herbs and cereals are a few examples of flavonoid sources with biological functions. This article reviews recent findings in some common groups of phenolics and their role beneficial to human effects. Regular consumption of various plant sources which possess phenolic acids, tannins, stilbenes, lignans and flavonoids can reduce oxidative stress, cancer, cardiovascular disease and slow the progression of memory loss.

Fat content of fried chips was reduced from 20% (control) to 15% with 25% w/w xanthan gum and at 90 min pre‐drying.

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