Effects of frying on starch structure and digestibility of glutinous rice cakes

Ding, Yuanyuan; Yang, Liping; Xia, Yuesheng; Wu, Yiming; Zhou, Yibin; Wang, Haisong

doi:10.1016/j.jcs.2018.08.014

Cited by 25 publications

(13 citation statements)

References 40 publications

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“…Deep‐frying starchy food in oil is a complex process consisting of several highly associated physicochemical reactions and transformations such as starch gelatinization, water vaporization, protein denaturation, and crust formation (Ding et al, 2018). When the sample is immersed in oil, cooking occurs with evident changes in product color and texture.…”

Section: Resultsmentioning

confidence: 99%

“…Moist heat‐dependent cooking was done using blanching (at 85°C (Zhang et al, 2018) for 2 min) and steaming (at 90°C (Dooyum, Woo, Hong, & Ha, 2016), for 2 min), and dry heat cooking was performed using microwaving (at 280 W for 1 min) (Abdulhameed, Mbuvi, & Changamu, 2020) and roasting (at 190°C (Jiao et al, 2020) for 2 min). Also, shallow‐frying (at 180°C for 2 min 30 s) and deep‐frying (at 190°C for 2 min) (Ding et al, 2018), were the hot fat cooking methods used in this study. The time–temperature combination for each post‐processing method was optimized based on observations made during preliminary trials and insights from previously published works.…”

Section: Methodsmentioning

confidence: 99%

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Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Theagarajan

Nimbkar

Moses

et al. 2021

J Food Process Engineering

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This study evaluated the effect of post‐processing techniques such as blanching, steaming, roasting, microwaving, shallow, and deep‐frying on the quality of three‐dimensional (3D) printed rice starch constructs. To explain this, post‐processed samples were subsequently analyzed for physico‐mechanical properties, microscopic structure, cooking loss, and sensory attributes. The impact of post‐processing was significantly evident (p ≤ .05), also explaining significant differences in the sensorial quality of 3D‐printed constructs. Overall, deep‐fried constructs exhibited the best characteristics, with the least cooking loss (0.73 ± 0.02%), increased hardness (1,708.59 ± 0.05 g), and comparatively better shape stability, followed by steaming, shallow‐frying, and roasting. Besides, the principal component analysis revealed that factors such as thread quality, dimensional stability, and overall acceptability justify deep‐frying as the most suitable post‐processing method for rice‐based 3D‐printed constructs. This study provides insights into the choice of post‐processing treatments for 3D‐printed foods, particularly applicable to rice starch‐based products. Practical Applications In the context of three‐dimensional (3D) food printing, printability is not the sole criteria determining the quality of the product. Structural stability and consumer acceptance are significantly influenced by the post‐processing methods. The present work focuses on this aspect and provides insights into the effect of post‐processing methods on stability and sensory acceptance. Post‐processing methods and conditions also relate to the development of “novel food products” using 3D printing technology. The findings of this study provide information on explaining the most suitable post‐processing technique for rice‐based 3D‐printed products.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Theagarajan

Nimbkar

Moses

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

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“…The in vitro starch digestibility was assessed following the methods of Ding et al 19 with some modifications. The enzyme solution was prepared as follows: 3 g of porcine pancreatic ⊍-amylase was dissolved in 20 mL of deionized water and centrifuged for 20 min at 3000 × g. The supernatant (13.5 mL) was transferred to a reagent bottle and mixed with 0.7 mL of amyloglucosidase.…”

Section: In Vitro Starch Digestibilitymentioning

confidence: 99%

Changes in the multi‐scale structure and physicochemical properties of starch during potato growth

et al. 2021

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BACKGROUND: Growth stage contributes critically to the physicochemical properties of starches, which make achieving desired functional properties by controlling the growth period possible. Thus, this study investigated the changes in multiscale structure and physicochemical properties of potatoes starches harvested at different growth stages. RESULTS:The amylose and phosphate content varied over the growth period, with the ranges 2.756-2.998 g kg −1 and 0.0058-0.0077 g kg −1 , respectively. The starch granules were round or oval, and the size increased with growth. X-Ray diffraction indicated the B-type crystalline structure of samples. Time-dependent changes in crystallinity were observed. The weight-average molecular weight (M w ) showed a tendency to decrease first and then increase, and presented the lowest M w (1.105 × 10 8 g mol −1 ) at 35 days. A higher proportion of long chains were noted in starch from earlier harvested potatoes than that in later harvested ones. Differential scanning calorimetry revealed that starch gelatinization temperature decreased, and gelatinization enthalpy decreased from 16.39 to 14.89 J g −1 . All samples possessed weak elastic gel-like structure, and starches harvested at early stage possessed highest viscosity and stronger gel behaviour. Resistant starch showed a decreasing trend on the whole, and presented highest value (10.69%) at earliest harvest time. Starch from the potatoes harvested at 35 days after tuberization exhibited excellent light transmittance (up to 62.47%). CONCLUSION:Potato starches harvested at different growth period presented extremely different structures and physicochemical properties. The results will provide fundamental data in terms of changes of potato starch during growth which will affect the choice of harvest time.

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“…Yang et al 16 . reported that starch–lipid complexes were detected in instant noodles fried in palm oil, whereas, Ding et al 13 . could not observe starch–lipid complexes in glutinous rice cakes fried in soybean oil.…”

Section: Introductionmentioning

confidence: 98%

“…The existence of starch–lipid complexes has an effect on the texture of the product 12 . The thermal parameters and crystal diffraction peaks obtained, respectively, by differential scanning calorimetry (DSC) and X‐ray diffraction (XRD) have been widely applied to characterize starch–lipid complexes 13 . De Pilli et al 14 .…”

Section: Introductionmentioning

confidence: 99%

Insight into the effect of fatty acid composition on the texture of French fries

Zhu

et al. 2021

J Sci Food Agric

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BACKGROUND Several researchers have reported that the texture of fries is affected by the fatty acid composition of oil, although the mechanism of this effect is not clear. In this regard, fries were fried in refined rapeseed oil and fully hydrogenated rapeseed oil with diverse proportions (0%, 20%, 40%, 60%, 80% and 100%) and were analyzed based on the content of moisture and oil, texture, thermal properties, crystalline properties and microstructure. RESULTS The outcomes presented that fries fried in fully hydrogenated oil had less oil absorption and moisture loss than those fried in refined oil. The results from the texture analyzer, differential scanning calorimetry and X‐ray diffraction showed that hardness, enthalpy and relative crystallinity increased with an increase in the proportion of fully hydrogenated oil. However, the peaks of starch–lipid complexes were hardly observed during frying. Furthermore, scanning electron microscopy results displayed that some physically trapped fat was observed in fries fried in mixed hydrogenated oil. Stereomicroscope images showed that the crust thickness of the fries increased slightly with an increase in the proportion of fully hydrogenated oil. CONCLUSION Overall, the upsurge in crust thickness and oil crystals was responsible for an increase in the hardness of the fries. This indicated that the texture of fries can be manipulated by altering the fatty acid composition of the oil. © 2021 Society of Chemical Industry

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Effects of frying on starch structure and digestibility of glutinous rice cakes

Cited by 25 publications

References 40 publications

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Changes in the multi‐scale structure and physicochemical properties of starch during potato growth

Insight into the effect of fatty acid composition on the texture of French fries

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