Version 1
: Received: 7 October 2024 / Approved: 7 October 2024 / Online: 8 October 2024 (03:12:15 CEST)
How to cite:
Xu, M.; Liu, T.; Song, J.; Gao, X.; Shi, Y.; Zhao, X.; Zou, J. Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets. Preprints2024, 2024100484. https://doi.org/10.20944/preprints202410.0484.v1
Xu, M.; Liu, T.; Song, J.; Gao, X.; Shi, Y.; Zhao, X.; Zou, J. Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets. Preprints 2024, 2024100484. https://doi.org/10.20944/preprints202410.0484.v1
Xu, M.; Liu, T.; Song, J.; Gao, X.; Shi, Y.; Zhao, X.; Zou, J. Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets. Preprints2024, 2024100484. https://doi.org/10.20944/preprints202410.0484.v1
APA Style
Xu, M., Liu, T., Song, J., Gao, X., Shi, Y., Zhao, X., & Zou, J. (2024). Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets. Preprints. https://doi.org/10.20944/preprints202410.0484.v1
Chicago/Turabian Style
Xu, M., Xiaodong Zhao and Jian Zou. 2024 "Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets" Preprints. https://doi.org/10.20944/preprints202410.0484.v1
Abstract
The study delved into the interaction between corn starch and ethyl maltol during innovative repeated-continuous heat-moisture treatment (RCHMT), and its impact on the quality of fried chicken nuggets. The results revealed that the complexation ratio of ethyl maltol in the corn starch-ethyl maltol complex remained stable, and the complex created dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed a Ca-type. Additionally, the peak of C-O-H def., CH2 of the complex sample was red-shifted, and the hydrogen bond structure was enhanced. Moreover, the complex exhibited a higher resistant starch content and lower hydrolysis rate than the physical mixture sample. The starch-ethyl maltol formed by RCHMT is a non-inclusion complex. It has been shown to reduce oil absorption and enhance the crispness of fried chicken nuggets, matching that of commercial products. This finding provides a direction for the development of innovative coating powders.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
