Microstructural characterization of vacuum-fried matrices and their influence on starch digestion

•Vacuum (VF) and atmospheric fried (AF) samples with same starch gelatinization degree (GD = 60 %) were compared.•VF samples resulted in a weaker structure with higher oil content.•This was probably linked to a more uniform distribution of ungelatinized starch and external cracks on the surface.•Despite having the same GD, VF samples showed a slower starch digestibility.