Formation of resistant starch during deep-fat frying and its role in modifying mechanical properties of fried patties containing corn, rice, wheat, or potato starch and water

E. J. Pinthus, R. Paul Singh*, I. S. Saguy, J. Fan

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Resistant starch (RS) was determined in patties (5.1 cm diameter, 1.27cm high) prepared by mixing starch (corn, rice, wheat, or potato) in distilled water and immersion fried in canola oil (at 170 ± 3C). The RS content (expressed as % of total starch) in corn starch increased from 4.25 to 5.43% (± 0.11) in the core region of a patty, whereas in the outer crust region the RS level was constant throughout the frying process. Similar trend was observed in potato, rice, and wheat starch patties. Upon varying the amylose content in the corn starch from 21 to 70%, the initial RS content (prior to frying) increased from 3.47 to 22.74 (± 0.11%), following a linear relationship. Maximum force (MF) to puncture the crust of each starch patty was determined for frying duration of 3 to 15 min. Patties exhibiting higher RS content prior to frying, developed crusts with higher MF to puncture the crust, exhibiting a linear relationship between those two variables.

Original languageEnglish
Pages (from-to)283-301
Number of pages19
JournalJournal of Food Processing and Preservation
Volume22
Issue number4
DOIs
StatePublished - Oct 1998

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