Effects of Technological Factors on The Properties and Structure of the Mini Oil Stick (Youtiao)

Abstract

Oil stick (youtiao) is a traditional deep-fried snack widely consumed in Asia but typically produced in large sizes with a hard texture, which limits its appeal to modern consumers. This research was designed to develop a mini version of traditional youtiao through adjustments in formulation and frying conditions that improve crispness and overall quality. Particular attention was given to the role of modified starch as a partial substitute for wheat flour, the selection of suitable leavening agents, and the optimization of frying temperature and time. By examining their combined effects on texture, expansion, color, fat content, and consumer perception, the study seeks to provide a scientific approach for upgrading the conventional, handmade product into a standardized, industrially producible snack that retains traditional sensory appeal. A stepwise experimental design was employed. Modified starch (E1414) was incorporated at 0 - 15% to replace wheat flour, while three leavening systems such as 0.2% baking powder, 0.2% ammonium bicarbonate, and a 50:50 combination were tested. Frying temperatures ranged from 180 °C to 200 °C and times from 60 to 120 seconds. Statistical analysis (one-way ANOVA, p < 0.05) revealed significant effects of formulation and frying parameters on product hardness, expansion, and moisture. The final formulation, fried at 190 °C for 90 seconds, showed balanced crispness, color, and oil content (moisture 4.2%, fat 18.7%), achieving the highest sensory score (7.24/9). These findings provide a scientific foundation for industrial-scale production of high quality, modernized youtiao snacks.