炒制对根茎类菜肴淀粉的影响

doi:10.19640/j.cnki.jtau.2026.03.009

Journal of Tianjin Agricultural University ›› 2026, Vol. 33 ›› Issue (3): 46-51.doi: 10.19640/j.cnki.jtau.2026.03.009

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Effect of stir-frying on starch in root vegetables

Du Junjie¹, Huang Jin², Yang Huping¹, Liang Huixia¹, Chen Yazhi¹, Zhang Min^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. Department of Quartermaster Procurement, Army Logistics University, Chongqing 401331, China

Received:2025-04-03 Online:2026-06-30 Published:2026-06-30

Abstract

Abstract: To investigate the effect of stir-frying on starch in root vegetable dishes, this study selected three common root vegetables: potato, lotus root, and yam. Through stir-frying treatment, its effects on the starch content, thermal properties, rheological properties and microscopic morphology of samples were systematically examined. The results showed that the total starch content of the three ingredients decreased by 20%-30% after stir-frying; the peak temperatures of yam, potato and lotus root starch were 82.11, 61.11 and 60.98 ℃, respectively. It indicated that yam starch had better thermal stability, whereas after stir-frying, the starch of the cooked dishes did not have a heat-absorption transition peak from 40 ℃ to 100 ℃, and the starch was completely gelatinised. Stir-frying resulted in a significant increase in the dynamic modulus（G'、G"）of potato and lotus root starch, but yam starch demonstrated an opposite trend, indicating reduced elasticity of cooked yam starch. Notably, the loss tangent（tanδ）values of all cooked starches remained below 1, suggesting that elastic behavior still dominated the gel structures of the starch systems. Scanning electron microscopy demonstrated that raw material starch showed a complete structure, while after stir-frying, the starch granules broke into fragments and aggregated into clumps. The results of this study help to deepen the understanding of the effect of stir-frying on starch in ingredients, and can provide basic data to support the innovation of cooking methods.

Key words: stir-frying, starch, content, physical and chemical properties

CLC Number:

TS201.4

Du Junjie, Huang Jin, Yang Huping, Liang Huixia, Chen Yazhi, Zhang Min. Effect of stir-frying on starch in root vegetables[J]. Journal of Tianjin Agricultural University, 2026, 33(3): 46-51.

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Effect of stir-frying on starch in root vegetables

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