In
order to study the effect of material composition on the oil absorption of
frying sample, the restructured potato chips mixed with different proportions
of potato starch, wheat gluten or soy protein isolated and water were used as
materials. Different oil fractions were determined by staining method. The
structural characteristics of the samples before and after frying were observed
by scanning electron microscopy (SEM) and stereomicroscope (SM). It was found
that the total oil content and structural oil content decreased as the protein
concentration increased. The total oil contents of wheat gluten restructured
system were less than soy protein isolate system, for 10.04%-16.69%. The
addition of protein affected the surface and internal structure of the
restructured potato chips before and after frying, and the oil content
decreased with the protein concentration increased.
ZHANG Yang et al
. Effects of Material
Composition on the Oil Absorption of Restructured Potato Chips[J]. Food and Fermentation Industries, 2017
, 43(11)
: 140
.
DOI: 10.13995/j.cnki.11-1802/ts.014017