RESISTANT STARCH IN POTATOES DEEP-FRIED IN OLIVE OIL

Resistant starch (RS) and oil uptake were determined in potatoes (fren ch fries and crisps) fried in olive oil. The RS content of crisps was very low (1% dry matter, DM), while an appreciable amount of RS was fo und in french fries (5% DM). A high correlation between RS content and cross-section (CS) of french fries was found: RS = 2.64 + 0.54CS, r = 0.999. When samples (potato starch standards and freeze-dried crisps) were dehydrated before frying, the thermal process caused a high incr ease of RS (18-32% DM). Moisture and thickness seem to be important fa ctors affecting oil uptake and RS values in fried potatoes. (C) 1997 E lsevier Science Ltd.