PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY

Corn starch patties with an initial moisture content of 46.5% (wet bas is) were fried in oil at 165C, The results indicated that oil content in the patty ranged from 10.6 to 12.5% in the crust region, and 1.5 to 3.9% in the core region. Starch gelatinization was significantly depe ndent on frying time and location of starch in the patty. Both, water absorption and water solubility indices of starch increased with fryin g time, with the starch contained in the crust exhibiting much higher water absorption ability and water solubility than that contained in t he core region. Measurements of 'blue value' (the intensity of blue co lor of starch solution upon addition of iodide ion) and the absorbance spectra of starch samples indicated that amylose-lipid complexes were present in the fried materials. The degree of starch complexation was 10.9 to 13.2% in the crust and 0.3 to 6.6% in the core region. The pu ncture force on the surface of a food fried for no more than 5 min was close to that in the food center, although a significant increase in force was required for the crust region during the later stages of fry ing.