Understanding the effects of frying temperature and time on fat absorption is crucial for the manufacturing of low-fat fried products. The crystalline structure and pasting properties of the starch were analyzed for fried batter-breaded fish nuggets. Also, the amylose content, calorimetric properties, thermogravimetric properties, oil distribution of the crust were measured. The results showed that the amylose content of the starch was significantly increased with the increasing frying temperature and time, while enthalpy change, relative cryst...
