Reducing oil absorption in pea starch through two-step annealing with varying temperatures

• Published in: Food hydrocolloids Vol. 150; p. 109701
• Main Authors: Xie, Shumin, Li, Zihan, Duan, Qingfei, Huang, Weijuan, Huang, Wei, Deng, Yawei, Chen, Pei, Xie, Fengwei
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2024
• Subjects: absorption; Annealing temperature; calorimetry; carbohydrate structure; electron microscopy; Fried food; fried meat; hydrocolloids; oils; Pea starch; solubility; Starch annealing; Starch lipophilicity; Starch ordered structure; surface area; thermal stability; water uptake; X-ray diffraction; Starch annealing; Annealing temperature; Pea starch; Fried food; Starch lipophilicity; Starch ordered structure

In this study, we investigated the effects of one-step and two-step annealing on pea starch (PS) and their impact on the starch structure and oil absorption following frying. Compared to native PS, both one-step and two-step annealing treatments significantly reduced starch solubility, swelling powe...