Abstract
The effects of NaCl on the structure and properties of fried starch samples are investigated in the present study. Potato starches with different NaCl contents (0, 1, 3, 5, and 7%; w/w) are fried at 180 °C for 3 min. In the presence of NaCl, some starch samples expanded, ruptured, and glued together. The granule structure changes of fried starch become more significant with the increasing NaCl content. Compared to native starch, the crystal structure of fried starches is destroyed according to the polarizing microscope and X‐ray diffraction results. Fourier transform infrared spectroscopy indicates that the intensity of the infrared absorption peak at 3000–3600 cm−1 is gradually reduced and that the position and intensity of the infrared absorption peak of fried starch samples at 1700 cm−1 changes. Compared to native starch, the pasting temperature of fried starch samples increases. However, the increased NaCl content significantly decreases the pasting temperature, peak viscosity, breakdown, and setback. The present study provides a theoretical basis for the interaction between fried starch and other food components.
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