淀粉颗粒大小对面团特性和油炸马铃薯片吸油率的影响。
Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps.
机构信息
State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, 542899, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
出版信息
Int J Biol Macromol. 2024 May;268(Pt 2):131844. doi: 10.1016/j.ijbiomac.2024.131844. Epub 2024 Apr 24.
Starch is a key element in fried potato crisps, however, the effect of starch granule size on oil absorption of the product have yet to be fully investigated. The study explored the impact of starch granule size on both the dough characteristics and oil absorption in potato crisps. The dough composed of small-sized potato granules showed more compact and uniform network system. Additionally, X-ray Microscope analysis showed that potato crisps prepared with small-sized potato granules had limited matrix expansion and fewer pores, cracks, and voids. The small-sized potato and small-sized wheat starches granule addition crisps displayed a significantly greater average cell thickness (52.05 and 53.44 μm) than other samples, while exhibiting notably lower average porosity (61.37 % and 60.28 %) compared to other samples. Results revealed that potato crisps with medium and small potato granules had 12.91 % and 21.92 % lower oil content than those containing large potato starch. Potato crisps with B-type wheat starch showed 16.36 % less oil absorption than those with A-type wheat starch. Small-sized starches significantly influence the dough structure and contribute to the reduction of oil absorption in fried products. The generated insights may provide monitoring indexes for cultivating potato varieties with low oil absorption.
淀粉是油炸马铃薯片中的关键成分，然而，淀粉颗粒大小对产品吸油率的影响尚未得到充分研究。本研究探讨了淀粉颗粒大小对马铃薯片面团特性和吸油率的影响。由小颗粒马铃薯制成的面团表现出更紧凑和均匀的网络系统。此外，X 射线显微镜分析表明，用小颗粒马铃薯制备的马铃薯片具有有限的基质膨胀和较少的孔、裂缝和空隙。添加小颗粒马铃薯和小颗粒小麦淀粉的薯条的平均细胞厚度（52.05 和 53.44μm）明显大于其他样品，而平均孔隙率（61.37%和 60.28%）明显低于其他样品。结果表明，含有中、小马铃薯颗粒的马铃薯片的含油率比含有大马铃薯淀粉的马铃薯片低 12.91%和 21.92%。B 型小麦淀粉制成的薯条的吸油率比 A 型小麦淀粉制成的薯条低 16.36%。小颗粒淀粉显著影响面团结构，并有助于降低油炸产品的吸油率。这些研究结果可为培育低吸油率马铃薯品种提供监测指标。
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