Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions

Abstract

AbstractBackground and objectivesResistant starch (RS) has health‐promoting properties, but can be altered during frying. The aim of this study was to examine the textural and sensory characteristics of fried rice batters with varying amounts of RS.FindingsAdding resistant starch (RS2 and RS3) to rice batters or using a high RS rice flour significantly increased resistant starch contents after frying. The instrumental textural analysis of the fried batters indicated all of the fried rice flour batters used had higher hardness values and quantity of fractures when compared to wheat batter. Sensory evaluation using battered onion strips indicated that adding RS to rice flour batters did not significantly alter the attributes for hardness, fracturability, crispness, and toothpacking. However, the sensory evaluation for battered onion strips indicated the low RS rice flour displayed significantly higher values for hardness, fracturability, and crispness when compared to the high RS rice flour.ConclusionsThe addition of RS or the use of high RS rice flour in fried battered onion strips did not significantly alter the textural and sensory attributes that consumers enjoy.Significance and noveltyRice is a source of RS and can be included in fried food batters to promote better health.