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

doi:10.7506/spkx1002-6630-201211012

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:

TS201.2

GUOXiang-yu，RENQing，ZHANGXiao. Effect of Traditional High-Temperature Frying on Quality of Naked Oat Starch[J]. FOOD SCIENCE, 2012, 33(11): 52-56.

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

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