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Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps

Nature Food volume 1, pages 736–745 (2020)Cite this article

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An Author Correction to this article was published on 01 December 2020

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Abstract

The fine structure of extractable amylose (E-AM) in potato flakes dictates oil uptake during the production of deep-fried crisps from dough made from the flakes, and thus their caloric density. High levels of short E-AM chains increase the extent of amylose crystallization during dough making and increase water binding. Time-domain proton NMR analysis showed that they also cause water to be released at a low rate during deep-frying and thus restrict dough expansion and, most importantly, oil uptake. X-ray micro-computed tomography revealed that this results in high thickness of the crisp solid matrix and reduced pore sizes. Thus, the level of short E-AM chains in potato flakes impacts amylose crystal formation, dough strength and expansion, as well as the associated oil uptake during deep-frying. Based on these results, we advise potato crisp manufacturers to source potato cultivars with high levels of short amylose chains for the production of reduced-calorie crisps and to make well-reasoned process adaptations to control the extractability of potato amylose.

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Fig. 1: HPSEC weight distributions of chains enzymatically released from PF E-S.
Fig. 2: Ambient temperature drying dynamics of dough sheets.
Fig. 3: Proton population dynamics during potato crisp deep-frying.
Fig. 4: X-ray µCT images of potato crisps.

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Data availability

All relevant data are included in the paper and/or its Supplementary Information. All raw data are available from the authors on request. Source data are provided with this paper.

Code availability

The algorithms that underpin the analysis of crisp microstructure by µCT are available from the authors on request and the code for model fitting of the AM chain length distributions from http://github.com/snada88/AmyloseBroadening.

Change history

  • 01 December 2020

    A Correction to this paper has been published: https://doi.org/10.1038/s43016-020-00180-x.

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Acknowledgements

VLAIO (Brussels, Belgium) is thanked for financial support. Fruitful discussions with K. De Rop (Kellogg Company) and K. Debackere (KU Leuven) are highly appreciated. We thank N. Schoonens (KU Leuven) for excellent technical assistance and K. Tao (University of Queensland) for the model fitting of the AM chain length distributions. K. Brijs acknowledges the KU Leuven Industrial Research Fund for his position as Innovation Manager. J.A. Delcour is W. K. Kellogg Chair in Cereal Science and Nutrition at KU Leuven and beneficiary of Methusalem research excellence financing.

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Author notes

  1. N. De Brier

    Present address: Belgian Red Cross, Mechelen, Belgium

Authors and Affiliations

  1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

    S. Reyniers, N. De Brier, N. Ooms, K. Brijs & J. A. Delcour

  2. Kellogg Company, Mechelen, Belgium

    S. Matthijs

  3. BIOSYST – MeBioS and LFoRCe, KU Leuven, Leuven, Belgium

    A. Piovesan & P. Verboven

  4. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia

    R. G. Gilbert

  5. Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, Jiangsu, China

    R. G. Gilbert

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Contributions

J.A.D., K.B., S.M., N.D.B. and S.R. designed the study. S.R. and A.P. collected the data. R.G.G. supervised the model fitting of the AM chain length distributions. All authors contributed to the discussion on and interpretation of the results. The manuscript was drafted by S.R. and A.P. and reviewed by the other authors.

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Correspondence to S. Reyniers.

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S.M. is an employee of the Kellogg Company. All other authors declare no competing interests.

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Supplementary information

Supplementary Information

Supplementary Table 1, Figs. 1–7 and Video 1.

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Supplementary Video 1

3D image of the microstructure of crisps made from potato flake 4 determined by X-ray micro-computed tomography.

Source data

Source Data Fig. 1

High performance size exclusion chromatography weight distributions of chains enzymatically released from potato flake extractable starch. Average profiles of three analytical replicates are shown.

Source Data Fig. 2

Ambient temperature drying dynamics of dough sheets.

Source Data Fig. 3

Proton population dynamics during potato crisp deep-frying.

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Reyniers, S., De Brier, N., Ooms, N. et al. Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps. Nat Food 1, 736–745 (2020). https://doi.org/10.1038/s43016-020-00180-x

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