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Structural transformation and oil absorption of starches with different crystal types during frying

Author:
Yi Wang, David Julian McClements, Jie Long, Chao Qiu, Shangyuan Sang, Long Chen, Zhenlin Xu, Zhengyu Jin
Source:
Food chemistry 2022 v.390 pp. 133115
ISSN:
0308-8146
Subject:
absorption, beans, crystal structure, food chemistry, oils, peas, potato starch, starch, wheat, wheat starch
Abstract:
The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20–50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R₁ value decreased by 0.17. The effect of frying treatment on the structural properties of wheat starch and pea bean starch was less than that of potato starch. At 30% moisture, the ΔH values for wheat starch, potato starch, and pea bean starch were 7.8, 5.5, and 8.1 J/g respectively. The above results showed that B-type potato starch was more susceptible to the effects during frying than A-type wheat and C-type pea bean starch, which led to more oil absorption of B-type potato starch than A-type wheat or C-type pea bean starch.
Agid:
7760581