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Título

Resistant starch in potatoes deep-fried in olive oil

Autor Goñi, Isabel; Bravo, Laura ; Larrauri, José A.; Saura Calixto, Fulgencio D.
Fecha de publicación 1997
EditorElsevier
Citación Food Chemistry 59: 269- 272 (1997)
ResumenResistant starch (RS) and oil uptake were determined in potatoes (french fries and crisps) fried in olive oil. The RS content of crisps was very low (1% dry matter, DM), while an appreciable amount of RS was found in french fries (5% DM). A high correlation between RS content and cross-section (CS) of french fries was found: RS = 2.64 + 0.54CS, r = 0.999. When samples (potato starch standards and freeze-dried crisps) were dehydrated before frying, the thermal process caused a high increase of RS (18-32% DM). Moisture and thickness seem to be important factors affecting oil uptake and RS values in fried potatoes.
URI http://hdl.handle.net/10261/115697
DOI10.1016/S0308-8146(96)00275-0
Identificadoresdoi: 10.1016/S0308-8146(96)00275-0
issn: 0308-8146
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