Effects of frying on the surface oil absorption of wheat, potato, and pea bean starches

The effects of structural changes on surface oil absorption characteristics of Native wheat starch (NWS), pea bean starch (PBS) and potato starch (PS) during frying under different water content (20 %, 30 %, 40 %, 50 %) were studied. Fried potato starch with a 40 % water content exhibited the highest surface oil content. When the initial moisture content reached 30 %, the scattering intensity of the crystal layer structure decreased for NWS and PBS, while the scattering peak for PS completely disappeared. At 40 % moisture content, the nitrogen adsorption capacity of fried starch followed the order PS > NWS > PBS, and the amorphous phase ratio (PPA) values for NWS, PS and PBS were 11.78 %, 13.50 % and 11.24 %, respectively. These findings that the structure of potato starch was more susceptible to degradtion compared to pea starch and wheat starch, resulting in higher surface oil absorbed by potato starch during frying process.