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| Título: | Resistant starch in potatoes deep-fried in olive oil |
Autor: | Goñi, Isabel CSIC ORCID; Bravo, Laura CSIC ORCID; Larrauri, José A.; Saura Calixto, Fulgencio D. CSIC | Fecha de publicación: | 1997 | Editor: | Elsevier | Citación: | Food Chemistry 59: 269- 272 (1997) | Resumen: | Resistant 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 | DOI: | 10.1016/S0308-8146(96)00275-0 | Identificadores: | doi: 10.1016/S0308-8146(96)00275-0 issn: 0308-8146 |
| Aparece en las colecciones: | (IF) Artículos |
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| accesoRestringido.pdf | 15,38 kB | Adobe PDF |  Visualizar/Abrir |
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