Fabrication of oat β-glucan-starch composite systems by sequential extraction as batters for deep-fried mushrooms to prevent oil penetration.

Abstract

Deep-fat frying (DF) of mushrooms is favored by consumers due to its appealing sensory characteristics. However, their high oil absorption can lead to obesity and elevated cholesterol levels. Therefore, developing healthy food coatings as oil barriers and water-holding layers is essential. In this study, oat starch (OS), oat β-glucan (OBG), and OS-OBG composite systems were prepared and evaluated for their effects on the processing characteristics and oil-repellent capacity of DF mushrooms. Results from 13C solid-state NMR and microstructures demonstrated that incorporating OBG into OS restricted the expansion of OS and reduced moisture migration, thereby forming continuous layers with enhanced cohesive strength. Confocal laser scanning microscopy (CLSM) and gas chromatography-mass spectrometry (GC-MS) further confirmed that OS-OBG decreased oil uptake, improved the nutritional quality and desirable aroma typically associated with fried mushrooms. This study offers scientific and economic guidance for the large-scale production of low-fat fried foods using oat starch-β-glucan system as coatings.