Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack

In conclusion, cassava starch-gluten snacks fried at higher vacuum pressure conditions using highly gelatinized starches gave fried matrices with lower oil uptake, improved texture and colour change which are the acceptable characteristics to consumers. Scanning Electron Microscopy (SEM) was used to study the surface structure of fried matrices under different vacuum and starch modification conditions. Graphical abstract
Source: Food Structure - Category: Food Science Source Type: research