Resistant starch in potatoes deep-fried in olive oil
1997
Goni, I. | Bravo, L. | Larrauri, J.A. | Saura Calixto, F.
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.
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