Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A...

Deep-frying is a globally popular cooking technique due to the desirable organoleptic properties foods attain during this process. However, minimizing oil content in the production of these foods remains a challenge. Modification of the food microstructure has emerged as a key strategy in reducing oil absorption, either by modulating the food pore network properties or surface characteristics. Starch, which both comprises the major macronutrient in numerous deep-fried foods (e.g., potato-/flour-based) and undergoes several structural transformations during the deep-frying process, plays a crucial role in determining food microstructures. In this review, the functional properties of starch during deep-frying are discussed as are the impacts of its structural transformations and evolving physicochemical properties on porosity development, organoleptic properties, and oil absorption dynamics. Different starch structural features and their changes upon heating have been shown to have distinct consequences on the structures of deep-fried foods. Accordingly, starch modification strategies have been increasingly implemented in the development of fried foods and are also assessed here. By advancing insights into the starch functional properties and structure-function relationships specific to the deep-frying process, learnings can be used to tailor-design deep-fried foods with improved nutrition and favorable organoleptic properties.