Effect of Amylose Content on Oil Uptake of Deep Fat Fried Dought

Abstract

The objectives of this research were to study the effect of amylose content on oil absorptionduring frying and cooling of starch dough, and to study the effect of amylose content on effectivewater diffusivity (D_eff) and ont he strength of pre-and post-fried starch dough. Samples were friedat 11 0 "C. The result showed that the mechanism of oil absorption is the moisture replacementmechanism. The samples containing more amylose (the ratio of amylose and amylopectin at 40/60 and 60/40) showed that the crust was formed which increasing the resistance of moisture andoil transfer in fried starch. However, at the ratio of amylose and amylopectin at 80/20, the surfaceof fried starch was cracked resulting to get more oil absorption and more moisture Inversely,the starch containing more amylopectin (the ratio of amylose and amylopectin at 10/90 and 2 9 /80) did not show the crust formation and it expanded during frying. This fried starch showed thefaster moisture transfer rate and more oil absorption than the starch containing more amylose.