Abstract
The hydration properties of starch were examined in relation to mass transfer and the characteristics of deep-frying batter. With extended deep-frying, the oil content in all samples increased, while the moisture content exhibited an inverse trend. Analyses of zeta potential, disulfide bonds, secondary structure, particle size of the proteins, thermal properties, and water status indicated that prolonged deep-frying time facilitated protein aggregation and led to a decrease in both gelatinization enthalpy (ΔH) and the percentage of bound water. Additionally, deep-frying batter containing starch with medium hydration properties (carboxymethyl freeze-thawed tapioca starch), accelerated protein aggregation, delayed the dissipation of bound water, and significantly reduced both gelatinization and ΔH. This ultimately weakened the intensity of mass transfer, thereby diminishing oil distribution. The Pearson’s correlation test confirmed a negative correlation between mass transfer intensity and starch hydration properties, indicating that both parameters significantly influenced the characteristics of the deep-frying batter.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
