Improvement of deep-fried batter using acid modified rice flour

Wan, Mei Choi (2009) Improvement of deep-fried batter using acid modified rice flour. Universiti Malaysia Sabah. (Unpublished)

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Abstract

An attempt to improve deep-fried batter using add modified rice flour (AMRF) was made. Native rice flour (NRF) was first treated in different concentration of hydrochloric add (HO) (0.25 N, 1.00 N, 1.50 N, and 2.00 N) for different durations (12 hrs, 24 hrs, 48 hrs, and 72 hrs). the modification was stopped by neutralization using 7% sodium hydroxide (NaOH), washing by water, and drying. the moisture contents of all AMRFs Jotere below 1296. Generally, all of the AMRFs contained higher amylose content (p < 0.05) than the NRF. Increase in add concentration and hydrolysis duration would Increase the amylose content However, prolonged modification at high concentration of HCI would decrease the amylose content due to over hydrolysis. Similar trend was also observed ham the Blue Value of the flours. Concentration of HO exel1E!d more pronounced effect on the increase of amylose content than modification duration. Utilization of AMRFs in the frying batter resulted in the increase of batter pickup, batter viscosity meanwhile improved the aispness of the fried sweet potato (p < 0.05) due to the increase of amylose content AMRFs also increased the oil uptake of the fried oust (p < 0.05), which was however not detectable by the sensory panelists. Besides, AMRFs did not introduce undesirable colour development on the fried products but increased the thickness of the oust (p < 0.05). Rice flour hydrolyzed using 2.00 N HCI for 12 hrs was found the best to improve the quality of deep-fried batter.

Item Type: Academic Exercise
Uncontrolled Keywords: Native rice flour, NRF, Acid modified rice flour, AMRF, Hydrochloric acid, Deep-fried batter, Rice flour
Subjects: ?? TX642-840 ??
?? SB183-317 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 19 Jun 2012 09:50
Last Modified: 23 Oct 2017 04:36
URI: http://eprints.ums.edu.my/id/eprint/4393

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