Coating starch improves the quality of “Pepper-salt Pleurotus ostreatus”: Insights from rheologicalproperties, microstructure and water–oil distribution

This research investigated how native starches in batters affect texture and oil absorption of “Pepper-salt Pleurotus ostreatus ”. Corn starch (CS), potato starch (PS), glutinous rice starch (GRS), pea starch (PES), sweet potato starch (SPS) and cassava starch (CAS) were evaluated. GRS and CS coated products showed better sensory quality; PES coated samples were greasy with poor texture. GRS exhibited the highest pick-up and apparent viscosity, forming a stable coating that converted into a porous, crispy crust. CS generated a compact and stable crust with the lowest oil content (13%) due to its dense crystalline structure and limited swelling, while high b* produced bright, attractive golden-yellow color. In contrast, PES formed a coarse-pored crust with the highest oil content (30%), resulting in less durable crispness. SEM, FTIR, SAXS and LF-NMR confirmed these findings. A blend of CS and GRS is recommended to optimize crispness while minimizing oil content in pre-fried foods