Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets

The study delved into the interaction between corn starch and ethyl maltol during innovative repeated-continuous heat-moisture treatment (RCHMT), and its impact on the quality of fried chicken nuggets. The results revealed that the complexation ratio of ethyl maltol in the corn starch-ethyl maltol complex remained stable, and the complex created dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed a Ca-type. Additionally, the peak of C-O-H def., CH2 of the complex sample was red-shifted, and the hydrogen bond structure was enhanced. Moreover, the complex exhibited a higher resistant starch content and lower hydrolysis rate than the physical mixture sample. The starch-ethyl maltol formed by RCHMT is a non-inclusion complex. It has been shown to reduce oil absorption and enhance the crispness of fried chicken nuggets, matching that of commercial products. This finding provides a direction for the development of innovative coating powders.