Rice Batter Research Articles

Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried Okra

ABSTRACT: Okra was coated and deep-fat fried with batters of flour sources including rice flour, a mixture of rice flour and small amounts of pregelatinized rice flour (PGRF), and, as a control, traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties of the rice batter. Oil uptake of the fried batter decreased with the addition of up to 5% PGRF. Rice flour fried batters, with and without PGRF, were found to absorb substantially lower oil, by as much as 51 %, compared with the wheat batter. The fried okra coated with the rice batter containing 5% PGRF, when evaluated for sensory properties on appearance and surface attributes, was found to be superior or equal to those with the wheat batter and rice batter without PGRF. Particularly, its golden brown color is considered more desirable than the lighter yellow color of the other 2 entities. Similarly, most of its 1st-bite and after-chew properties were slightly better and were in the normal range of commercially available products. Specifically, its distinctive crispiness is considered a positive attribute, whereas its slightly higher tooth packing properties, while remaining in the range of commercial products, may be noticeable to some consumers.

Effects of flour sources on acrylamide formation and oil uptake in fried batters

AbstractFood batters were formulated using flours of long‐grain rice, waxy rice, wheat, or corn. Acrylamide and oil analyses were conducted for the flour and the corresponding fried batter. During frying, the formation of acrylamide ranged from 82 ng/g for the long‐grain rice batter to 263 ng/g for the corn batter. Oil uptake ranged from 21.4% for the long‐grain rice batter to 47.3% for the wheat batter. The incorporation of 5% pregelatinized rice flour and 1.5–3.0% milk as functional additives into the long‐grain rice batter only slightly increased the acrylamide and oil contents.

Effect of extrusion cooking on nutritional value of rice flour

Extrusion cooking, in a twin-screw extruder, of milled rice batter at 15% moisture and 120–150°C reduced total lysine content 11–13%, true digestibility 3%, biological value 4–5% and NPU 7–8% in growing rats.

IDLI, AN INDIAN FERMENTED FOOD: A REVIEW

ABSTRACTIdli is a fermented food of India which is prepared by steaming a fermented black gram (Phaseolus mungo L.) and rice (Oryza sativa L.) batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B‐complex vitamins, compared to the raw unfermented ingredients. It can be produced locally and used as a dietary supplement in developing countries to treat people suffering from protein calorie malnutrition and kwashiorkor. Other legumes such as soybeans and Great Northern beans could be substituted for black gram in preparation of a idli. Further research is needed regarding the increase of methionine content during idli fermentation, by which path way methionine is synthesized, and identification and isolation of microorganisms responsible for methionine production or synthesis.

EFFECTS OF FERMENTATION ON PHYTATE PHOSPHORUS AND MINERAL CONTENT IN BLACK GRAM, RICE, AND BLACK GRAM AND RICE BLENDS

ABSTRACTQuantitative changes in phosphorus compounds and mineral content of black gram, rice, and black gram and rice blends were investigated during fermentation. Black gram cotyledons and polished Texas long‐grain rice had phytate phosphorus content of about 4.80 and 0.97 mg/g, respectively, on a dry weight basis. Phytate phosphorus accounted for about 51% of total phosphorus in rice. Fermentation of rice alone for 8 hr resulted in complete hydrolysis of phytate phosphorus with simultaneous increase in the quantities of nonphytate phosphorus. At 45 hr fermentation, about 13.33% and 48.80% of phytate phosphorus was hydrolyzed in black gram and black gram and rice blends, respectively, with subsequent increases in non‐phytate phosphorus. No apparent changes were observed in the concentrations of calcium, magnesium, zinc, and iron; the inorganic sulfur content was decreased in black gram, rice, and black gram and rice blends as the fermentation progressed to 45 hr. The 20‐hr fermented black gram and rice batter was judged to produce an optimum quality of steamed product (Idli) which contained about 1.51 mg/g of phytate phosphorus. Scanning electron microscopy was employed to study the physical changes in the black gram and rice fermented batters and Idli. The Idli had a fine net work (spongy) type of texture and did not contain the starch granules compared to corresponding unsteamed samples.