Insight into wheat starch characteristics and fat absorption of breaded fish nuggets during frying

Feng, Jiaqi; Chen, Jiwang; Chen, Chaofan; Peng, Lijuan; Zhang, Peng; Liu, Gang

doi:10.1016/j.jfoodeng.2023.111855

Cited by 4 publications

(3 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The enthalpy value rose when the deep-frying temperature rose from 170 to 180 • C. It was stated that the interaction between lipid molecules and starch would require a significant amount of kinetic energy, which would be provided by a high frying temperature . Thus, when the temperature and duration of deep-frying increased, so did the value of enthalpy and amounts of starch-lipid complexes (Feng et al, 2024). When the deep-frying temperature rose from 180 to 190 • C, the enthalpy value did not change significantly.…”

Section: Thermodynamic Properties Of Starch In Deep-fried Dough Stick...mentioning

confidence: 93%

“…The wide-angle XRD method developed by Feng et al (2024) was used to identify the crystal structure of starch.…”

Section: Analysis Of X-ray Diffractionmentioning

confidence: 99%

“…As the deepfrying temperature continued to increase, the amylose content increased from 27.43% (170 • C) to 34.97% (180 • C). This was due to starch gelatinization was accelerated by high-temperature treatment, which also broke the α-1,6 glycosidic link in starch and increased the amount of amylose (Feng et al, 2024).…”

Section: Variations In the Amount Of Amylose In Deep-fried Dough Sticksmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments

Liu,

Hu,

Jian

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

The present study investigated the effects of different deep‐frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep‐fried dough sticks. Results showed that the change of amylose content in deep‐fried dough sticks during the deep‐frying process was positively correlated with time and temperature. Moreover, the deep‐frying process of deep‐fried dough sticks was accompanied by the formation of starch–lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746 cm−1, respectively. The melting enthalpy (ΔH) of the starch–lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep‐frying time and temperature increased. Furthermore, it was found that the effect of increasing deep‐frying temperature was greater than that of time.Practical ApplicationAs a popular deep‐fried food, the main component of deep‐fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep‐frying. At present, there are few studies focusing on the properties of starch in deep‐fried dough sticks in the real deep‐frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep‐frying conditions on the properties of starch in deep‐fried dough sticks.

show abstract

Section: Thermodynamic Properties Of Starch In Deep-fried Dough Stick...mentioning

confidence: 93%

“…The wide-angle XRD method developed by Feng et al (2024) was used to identify the crystal structure of starch.…”

Section: Analysis Of X-ray Diffractionmentioning

confidence: 99%

Section: Variations In the Amount Of Amylose In Deep-fried Dough Sticksmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments

Liu,

Hu,

Jian

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

Yan,

McClements,

Luo

et al. 2024

Carbohydrate Polymers

View full text Add to dashboard Cite

Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities

Feng,

Chen,

Zhai

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Insight into wheat starch characteristics and fat absorption of breaded fish nuggets during frying

Cited by 4 publications

References 35 publications

Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments

Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities

Contact Info

Product

Resources

About