Oil Uptake Properties of Fried Batters from Rice Flour

Abstract

Batters were prepared, using rice flour as the main component, and analyzed for their oil uptake properties during frying. Rice flour resisted oil absorption better but was less effective as a thickening agent than wheat flour. Of the rice components, increased amylose in the amylopectin/amylose ratio of the starch decreased the batter oil uptake, whereas increased protein content had the opposite effect. Various additives were introduced and investigated for their ability to develop viscosity and other desirable characteristics for the batter. As additives to the rice flour batters, phosphorylated starch and gelatinized rice flour enhanced both the thickening and oil-reducing capacities of the batter. Compared with values for batters from wheat flour, the percent batter oil uptake in the fried crust for the modified rice flour batters was decreased by up to 62%, and the percent total oil uptake for the whole coated drumstick was reduced by up to 59%.

Absorción de aceite en alimentos fritos

“…El utilizar agentes espesantes a base de arroz como aditivos, es una buena estrategia para disminuir la absorción de aceite, mejorar la consistencia y viscosidad de las masas hechas de harina de arroz de grano largo. Particularmente la harina de arroz de grano largo gelatinizada y ésteres de almidón de arroz de grano largo fosforilados, pueden ser eficaces en la mejora de las propiedades reductoras de la absorción de aceite, debido a la viscosidad de esta masa (25). Se ha demostrado que la absorción de aceite es 50% menor en alimentos rebozados en base a harina de arroz, en comparación con harina de maíz o trigo.…”

Teknik Gelatinisasi Tepung Beras untuk Menurunkan Penyerapan Minyak Selama Penggorengan Minyak Terendam (Gelatinization Technique of Rice Flour to Reduce Oil Uptake during Deep Fat Frying)

“…Gluten dapat menurunkan interaksi polisakarida-polisakarida sehingga menyebabkan peningkatan penyerapan minyak (Mohamed dkk., 1998). Selain itu, gluten pada tepung terigu menyebabkan pengembangan adonan yang membentuk adonan menjadi berpori sehingga meningkatkan pengeluaran air selama penggorengan (Shih dan Daigle, 1999). Penggunaan tepung pragelatinisasi ini dapat mengurangi penyerapan minyak karena granula pati yang tergelatinisasi dapat menahan air dalam adonan sehingga menghindari penguapan air dalam bahan pangan dan penetrasi dari minyak menuju bahan pangan berkurang selama proses penggorengan (Shih dkk., 2001).…”

“…Menurut Shih dkk. (2001) adonan donat yang terdiri dari 50 % pregelatinized long grain rice flour (RL100) dapat menurunkan penyerapan minyak sebesar 69,66 % dibandingkan adonan donat 100 % terigu, sedangkan adonan yang terdiri dari 10-30 % pregelatinized long grain rice flour (RL100) dapat menurunkan penyerapan minyak sebesar 42-54 % (Shih dan Daigle, 1999). Fried batter yang terdiri dari 5 % pregelatinized long grain rice flour (RL100) dapat menurunkan penyerapan minyak 24,13 % dibandingkan fried batter 100 % tepung beras (Shih dkk., 2005).…”

“…Kadar amilosanya memenuhi kadar amilosa pada long grain rice yaitu berkisar 17,0 % -35,7 % (Puchongkavarin dkk., 2005;Patindol dkk., 2007). Beras biasa digunakan sebagai ingredien karena bersifat hipoalergen, bebas gluten, mudah dicerna dan mudah diperoleh di pasaran (Shih dan Daigle, 1999). Beberapa karakteristik tepung beras tergelatinisasi yang diamati pada penelitian ini yaitu daya ikat air, dan derajat gelatinisasi.…”

Method of creating starch‐like ultra‐fine rice flour and effect of spray drying on formation of free fatty acid

“…Ground rice flour is widely used in infant foods, noodles, extruded breakfast cereals, snack foods, and pet food. Ground rice flour when used in a batter formulation is known to reduce lipid in fried foods [2,3]. Rice starch, one of the major components of rice flour, has traditionally been used as an anti-lumping agent for grated cheese, for increasing juiciness of cooked meats, for improving freeze thaw stability of frozen products, as thickener in dairy products, as a lipid replacer in margarine, and as an anti-staling agent in baked products [4].…”