Abstract
In this study, potato starches with different moisture contents (5, 15, 25, and 30%) are directly immersed in edible oil and fried at 180 °C for 3 min. The effects of moisture content on the morphological, pasting, and structural properties of the samples are investigated. After frying, the granular appearance of some fried samples is destroyed. As the moisture content increases, the polarized crosses of the fried starch granules become more blurred, and the fried samples exhibit a higher number of shorter amylose chains. The higher moisture content contributes to a progressive decrease in the peak viscosity and pasting temperature of the fried starches, but increased phosphorus content. Changes in the structure and properties of the fried starch samples are attributed to the availability of water around granules during frying.
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