The effect of batter containing granular cold-water-soluble rice flour on properties of deep fried-onion rings | |
| Author | Natchaya Vatcharasuwan |
| Call Number | AIT Thesis no.FB-10-01 |
| Subject(s) | Batters (Food) Rice flour |
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-01 |
| Abstract | The effect s of replacing wheat flour by native rice flour in batter formulas w ere investigated . The properties including raw batter pick - up, moisture content, oil conten t, texture and color of batter containing rice flour at levels of 10%, 15% and 20% were determined and compared with the commercial reference batter. T his study introduced a granular cold - water - soluble (GCWS) rice flour processing as a new technique to imp art better functional properties to rice flour. N ative rice flour was treated with mixtures of aqueous solutions of NaOH (2 M, 3 M and 4 M) and ethanol (40%, 50% and 60%) at different temperatures (20 o C, 30 o C and 40 o C). Its effects on the water hydration properties including water absorption index, cold water solubility and swelling power were investigated. Then, the optimum conditions for GCWS rice flour processing were determined by response surface methodology (RSM). T he GCWS rice flour was utilized as an ingredient for batter at 10%, 15% and 20 % replacement. The properties of batter and sensory evaluation of deep fried - onion rings were determined and compared with the commercial reference batter. In the study of the effects of wheat flour replacemen t with native rice flour in batter formulas on the quality of deep fried - onion rings, the increase in percent of rice flour resulted in a decrease of raw batter pick - up thus it leaded to an incompletely batter coated products. A significant decrease in the oil uptake was observed, which could be explained by the effect of reduced moisture loss. The crust crispness of the fried batter decreased as increasing percent of rice flour. For color, the lightness of the fried batter increased whereas the yellowness decreased with an increase in percent of rice flour . Rice flour was modified by alcoholic - alkaline treatment. Higher NaOH concentration and higher temperature enhanced swelling of starch granules whereas higher percentage of ethanol inhibited it. Compared with native rice flour, the modified rice flour exhibited significantly increased water hydration properties. RSM with Box - Behnken design was conducted to ascertain the optimum GCWS rice flour processing . The results showed the optimum conditions for the highest values of the three responses when a concentration of NaOH at 4 M, a concentration of ethanol at 40 % and a temperature at 40 o C. When GCWS rice flour incorporated into batter formulations, the GCWS rice flour rice flour increased the raw batt er pick - up. The use of GCWS rice flour also enabled fried batters to control the moisture loss effectively. Furthermore, the GCWS rice flour exhibited oil - resisting properties when incorporated into frying batters, consequently producing fried foods with r educed content of oil. Specially, the wheat flour replacement with 20% GCWS rice flour in batters led to dramatic reduction of oil uptake by around 51%. From the sensory evaluation, it was found that at 15% replacement with GCWS rice flour obtained the h ighest overall acceptability score. Therefore, the suitable batter formula for production batter coated onion ring was the batter containing 15% GCWS rice flour which modified by a combination 4 M NaOH and 40% ethanol at 40°C |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-01 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil K.; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |