Effect of Traditional High-Temperature Frying on Quality of Naked Oat Starch

Abstract

Abstract: Using scanning electron microscope and X-ray diffraction, the granular morphology and crystal characteristics of fried naked oat starch were examined. At the same time, physicochemical properties and digestibility were also investigated. Compared with non-fried naked oat starch, the appearance and crystal characteristics of fried naked oat starch changed greatly; meanwhile, its amylose content, blue value, gelatinization temperature and swelling degree revealed an obvious decrease and the contents of SDS and RS were lower, whereas fried naked oat starch exhibited a significant increase in the transparence and solubility as well as higher RDS content. Furthermore, both the water separation rates of non-fried and fried naked oat starches were higher than 50%.

Key words: naked oat, frying, quality of starch

CLC Number:

TS234

References

[1]Dongowski G, Drzkiova B, Senge B.Rheological behaviour of β-glucan preparations from oat products[J][J].Food Chemistry,2005,93:279-
[2]Kahlon T. S.nullEdwards R. H, Chow F. I. Effect of extrusion on hypocholesterolemic properties of rice, oat ,corn , and wheat bran diets in hamsters[J].Cereal Chemists,1998,:-
[3]况伟. 裸燕麦可溶性膳食纤维的生理功能及应用[J].广东化工. 2005 ,(3) :26–2
[4]Stacery Bell, ValerieM Goldman.Effect of β - D- Glucan from Oats and Yeast on Serum Lipids[J].Critical Reviews in Food Science and nutrition,1999,39 (2):189-202
[5]张丽萍,翟爱华.裸燕麦的营养功能特性及综合加工利用[J].食品与机械. 2004,20(2):55-57
[6]黄相国,葛菊梅.裸燕麦的营养成分与保健价值探讨[J].麦类作物学报. 2004,24(4):147-149
[7]马得泉,杨海鹏,田长叶.裸燕麦营养价值与保健食品开发[J].中国食物与营养. 1997,（3）:16-19
[8]胡新中,罗勤贵,欧阳韶辉等.裸燕麦酶活抑制方法及品质比较[J].中国粮油学报. 2006,21(5):46-50
[9]刘文胜 ,胡新中,徐超等.不同灭酶处理对裸燕麦粉品质的影响[J].麦类作物学报. 2010,30(3):564-567
[10]魏益民，任嘉嘉，张波等.高温处理裸燕麦籽粒对面粉黏度特性的影响[J].农业工程学报. 2009,25(5):299-302
[11]任嘉嘉,魏益民,张波等高温处理裸燕麦籽粒对制粉及其营养成分的影响[J].中国粮油学报. 2008,11（6）98-10
[12]Dorota H,Henryk H.Effect of heat treatment on the flavor of oat flakes[J].Journal of Cereal Science. 2008,(48):656-661
[13]Qian K,Ren C Z,Li,Z G.An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating[J].Journal of Food Engineering,2009,(95):280-284
[14] Welch R W. The development in rancidity in husked and naked oat s after storage under various conditions[J].Journal of Science of Food and Agriculture. 1977,28:269-274
[15]刘刚,刘英,陈季旺等.裸燕麦淀粉的提取及纯化[J].粮食与饲料工业. 2007,（1）:11-13
[16]冷明新,郑淑芳,王涛.马铃薯全粉蓝值的测定[J].食品分析. 2001,(4):39-40
[17]赵全,岳晓霞,毛迪锐等. 四种常用淀粉物理性质的比较研究[J].食品与机械. 2005 ,21 (1) :22-2
[18]顾正彪,王良东. 小麦A淀粉和小麦B淀粉的比较[J]. 中国粮油学报. 2004 ,19 (6) :28-3
[19] 李新华,韩晓芳,于娜. 荞麦淀粉的性质研究[J].食品科学 2009,30,（11）：104-10
[20]李忠海,徐廷丽,孙昌波等. 3 种百合淀粉主要理化性质的研究[J]. 食品与发酵工业.2005 ,31 (5) :5-
[21]ENGLYST H N, KINGMAN S M, CUMMINGS J H.Classification and measurement of nutritionally important starch ractions[J].European J Clinical Nutr,1992,46(2):33-50
[22]GURAYA H S, JAMES C, CHAMPAGNE E T.Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice starch[J].Starch/Starke,2001,53:131-139
[23]Shin S I, Choi H J,Chung K M , et al..Slowly digestible starch from debranched waxy sorghum starch :preparation and properties[J].Cereal Chemistry,2004,81:-
[24]Chung H J, Lim H S, Lim S T.Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch[J].Journal of Cereal Science,2006,43:353-359
[25]GONI I, GARCIA-AIONSO A, SAURA-CALIXTO F.Analysis of resistant starch: a method for foods and food products source[J].Food Chemistry,1996,56(4):445-449
[26]杨于兴,漆睿.X射线衍射分析[J].上海交通大学出版社,1994
[27]Sakonidou E P, Karapantsios T D, Raphaelides S N. Mass transfer limitations during starch gelatinization[J].Carbohydrate Polymers,2003,53(1):53-
[28]HARMEET S G, CHARLES J, ELAINE T C.Effect of cooling and Freezing on the digestibility of debranched rice starch and physical properties of resulting material[J].Starch/Starke,2001,53(2):64-74
[29]SNOW P. NullO[J].American Journal of Clinical Nutrition,1981,:-