Fecha de publicación: -- Fuente: PubMed "rice" Food Chem. 2026 Sep 18;530:151215. doi: 10.1016/j.foodchem.2026.151215. Online ahead of print.ABSTRACTHigh oil content in deep-fried glutinous rice balls (Maqiu) raises health concerns. To balance oil reduction and crispness, this study investigated milling-induced changes in glutinous rice flour (GRF) physicochemical properties, starch multiscale structure, crust formation, and oil uptake. Repeated cryogenic milling decreased D4,3 from 131.97 to 30.66 μm, reduced flour moisture from 11.63% to 7.73%, and increased damaged starch from 8.60 to 12.54%. At 95 °C, swelling power increased from 12.43 to 18.94% and water absorption index from 5.55 to 8.69 g/g. Frying disrupted starch crystalline structure, altered the apparent hydrodynamic-size distribution, and resulted in debranched chains predominantly distributed within DP 37-67. Among treatments, S6 exhibited the lowest oil content (14.01%) and crust porosity (10.38%), together with favorable crispness characteristics. The findings provide a practical strategy and guidance for producing healthier fried glutinous rice products with reduced fat and desirable texture.PMID:42785021 | DOI:10.1016/j.foodchem.2026.151215