Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process

Li, Yancai; Zhu, Jiabin; Liu, Changnian; Wang, Yuanyuan; Su, Caihong; Gao, Yuan; Li, Qi; Yu, Xiuzhu

doi:10.1016/j.ijbiomac.2024.131355

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.131355

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Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process

Yancai Li,

Jiabin Zhu,

Changnian Liu

et al.

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2024

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Cited by 6 publications

References 39 publications

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Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

Goharpour,

Salehi,

Daraei Garmakhany

2024

Food Science & Nutrition

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The process of sprouting makes legumes better by changing their nutrition, chemicals, and taste. Ground sprouted chickpeas are commonly used as the main ingredient in falafel. The aim of this research was to study the impact of drying techniques that include hot‐air, infrared, and microwave on the moisture, ash, total phenolics, antioxidant capacity, color, and rehydration ratio of dried ground sprouted chickpeas. Also, the effects of drying techniques of ground sprouted chickpeas on the moisture, ash, total phenolics, antioxidant activity, color, volume, density, oil content, textural properties, and sensory attributes of fried falafel were examined. The total phenolics of hot‐air‐dried, infrared‐dried, and microwave‐dried samples were 463.42, 766.20, and 470.82 μg Gallic acid (GA)/g dry, respectively. The infrared‐dried ground sprouts had the highest antioxidant capacity. Additionally, the total phenolic content and antioxidant capacity of fried falafels made from infrared‐dried ground sprouted chickpeas were significantly higher than those of the fried falafels made from hot‐air‐dried and microwave‐dried sprouts (p < .05). The mean values of lightness, redness, and yellowness of the fried falafel core ranged from 57.37 to 59.29, 3.66 to 6.88, and 40.50 to 43.31, respectively. The lowest oil absorption was related to the sample prepared from the hot‐air‐dried sprouted chickpeas (p < .05). The firmness, cohesiveness, springiness, and chewiness of the fried falafels were between 38.17 N and 91.56 N, 0.29 and 0.44, 0.48 and 0.58, and 5.38 N and 17.24 N, respectively. The use of infrared‐dried sprouted chickpeas for producing fried falafel, due to the highest odor, flavor, and overall acceptance scores, high phenolic compounds and antioxidant activity, high volume, low density, and low hardness, is recommended.

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Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

Goharpour,

Salehi,

Daraei Garmakhany

2024

Food Science & Nutrition

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Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice

Long,

Zhang,

Yang

2024

Food Bioscience

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Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

Lucas-González,

Carrillo,

Purriños

et al. 2024

Food Chemistry

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Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process

Cited by 6 publications

References 39 publications

Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice

Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

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