Abstract:

Potato starch gel samples made from potato starch and water were fried at 180 ℃ under atmospheric pressure,
and total oil content and oil distribution of the fried samples were analyzed. The results showed that the contents of total oil,
surface oil and penetrated surface oil of fried potato starch gels increased with increasing moisture content. The contents of
total oil and structural oil increased as the frying time was extended. However, penetrated surface oil content decreased with
increasing frying time. Penetrated surface oil constituted the largest portion of the total oil content, followed by structural oil,
and surface oil was the smallest portion of the oil in fried potato starch gel samples. The contents of different oil fractions
displayed a certain trend, but varied differently during the frying process under atmospheric pressure.

Key words: potato starchgel system, oil content, surface oil, penetrated surface oil, structural oil