State Key Laboratory of Food Science & Resources, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
J Sci Food Agric. 2024 Sep;104(12):7194-7203. doi: 10.1002/jsfa.13541. Epub 2024 May 2.
The material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato-based dough produced prior to frying. In this study, three types of starch were added to modify the structure of restructured potato-based dough, allowing the production of potato chips with less oil absorption.
Distinct differences were observed among the three types of starch in terms of amylose content, chain length distribution, swelling power, solubility, crystalline structure and pasting properties. The addition of wheat starch, corn starch and tapioca starch changed the rheological properties, water distribution and strength of the restructured dough. Importantly, adding wheat starch and corn starch significantly lowered the oil content of potato chips by 7.94% and 13.06%, respectively. The reduction in oil absorption by potato chips was attributed to the increased strength of the starchy gel network of the dough, a slower rate of water evaporation and a limitation of dough expansion during frying.
Adding wheat starch or corn starch to restructured potato-based dough resulted in a decrease in the oil absorption of potato chips by creating a stronger starchy gel network in the dough. This study could guide the development of suitable material compositions, which are important for producing fried food products with lower oil content. © 2024 Society of Chemical Industry.
材料组成显著影响油炸食品的吸油率和品质特性。重组土豆片的吸油率高度依赖于油炸前生产的重组土豆面团的结构特性。在本研究中，添加了三种淀粉来改变重组土豆面团的结构，从而生产出吸油量较低的土豆片。
三种淀粉在直链淀粉含量、链长分布、膨胀力、溶解度、晶体结构和糊化特性方面存在明显差异。添加小麦淀粉、玉米淀粉和木薯淀粉改变了重组面团的流变特性、水分分布和强度。重要的是，添加小麦淀粉和玉米淀粉分别使土豆片的含油率显著降低了 7.94%和 13.06%。土豆片吸油率的降低归因于面团中淀粉凝胶网络强度的增加、水分蒸发速度的减慢以及油炸过程中面团膨胀的限制。
在重组土豆面团中添加小麦淀粉或玉米淀粉通过在面团中形成更强的淀粉凝胶网络，降低了土豆片的吸油率。本研究可以为生产含油量更低的油炸食品提供合适的材料组成指导。 © 2024 英国化学学会。
