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Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.

Sungmin Jeong,Suyong Lee

Published 2021 in The Journal of the Science of Food and Agriculture

ABSTRACT

BACKGROUND Negative impressions toward fried foods are prevalent due to their high oil absorption and caloric values. A great deal of effort has been thus made to reduce the oil uptake of fried foods. In this study, the effect of wheat and brown rice flour blends on the oil uptake of frying batters was elucidated in terms of rheology and surface roughness. RESULTS The blends with higher proportions of brown rice flour had higher values of pasting parameters and also possessed a more elastic nature. When a food matrix was deep-fat fried with frying batters made from wheat and brown rice flour blends, the oil uptake was significantly reduced by 28% compared to the wheat flour batter. Based on the imaging analysis, the surface properties of the fried crusts were quantitatively measured, demonstrating that the degree of surface roughness distinctly became lower with increasing levels of brown rice flour. Furthermore, the surface roughness parameters (Ra and Rq) had a great relationship with the reduced oil uptake. Also, the high proportion of brown rice flour in the blends produced fried samples with a firmer and crispy texture. CONCLUSION The reduced oil uptake of batter-coated fried foods was distinctly observed with increasing levels of brown rice flour in the blends and well correlated with the degree of surface roughness (R2 >0.85). This article is protected by copyright. All rights reserved.

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