Effect of Moisture Content on Structure and Properties of Fried Potato Starch

Abstract

In this study, potato starches with different moisture contents (5, 15, 25, and 30%) are directly immersed in edible oil and fried at 180 C for 3 min. The effects of moisture content on the morphological, pasting, and structural properties of the samples are investigated. After frying, the granular appearance of some fried samples is destroyed. As the moisture content increases, the polarized crosses of the fried starch granules become more blurred, and the fried samples exhibit a higher number of shorter amylose chains. The higher moisture content contributes to a progressive decrease in the peak viscosity and pasting temperature of the fried starches, but increased phosphorus content. Changes in the structure and properties of the fried starch samples are attributed to the availability of water around granules during frying.

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

“…Additionally, most as‐baked eGI was much lower than that of cooking. It might be that water (Shi et al., 2018), evaporated in the baking treatment and supplied in the cooking treatment, was ascribed to the difference in eGI (Figures S3–S5). It should be noted that the as‐baked eGI in 2 min was more extensive than that of cooking for 2 min.…”

“…It should be noted that the as‐baked eGI in 2 min was more extensive than that of cooking for 2 min. It was likely that the fast hydrolysis of GPS‐GMS‐D‐baking for 2 min was induced with high temperature and retained moisture (Shi et al., 2018). When the baking treatment time was 5 min, the as‐baked eGI was 54, slightly larger than the as‐baked eGI‐2 min and consistent with the standard of the low‐eGI‐starch (eGI <55) (Naseer et al., 2021).…”

“…Generally, the intensities of most peaks decreased with increasing baking treatment times, indicating partial and gradual disassembly of GPS‐GMS‐D during the baking treatment. The peak intensity at 3445 cm −1 , belonging to ‐OH stretching, decreased with increasing baking treatment time, indicating water evaporation (Shi et al., 2018). Two weakened peaks, including 2926 cm −1 (C‐H stretching vibration of methyl group) and 2846 cm −1 (C‐H stretching vibration of methylene), and one enhanced peak at 1723 cm −1 (represented carboxyl group), were observed, demonstrating that the interaction force between GMS‐D and spirochetes of starch was broken to induce the escape of GMS‐D from the spiral cavity (Y. Wang et al., 2021).…”

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“…Moisture absorption of starch was due to the interaction between water molecules and the hydroxyl groups of the hexose moiety. Water molecules had a tendency to form a hydrogen bond with amylose and amylopectin; amylopectin tends to physically trap the water molecules 24 . The result of the evaluation was shown in Table 1.…”

Effect of Sodium Chloride on the Structure and Properties of Fried Starch

“…The rotation speed was maintained at 75 r min −1 . The pasting temperature (GT), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown (BD = PV‐TV), setback (SB = FV‐TV) and Brabender viscosity (BU) were recorded …”