Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 11, Issue 9, September 2020, Page 247-250 PDF (787.26 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2020.118361 | ||||
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| Author | ||||
Shokhan H. Hamarashid 
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| Department of Food Science and Quality Control, College of Agricultural Engineering Science, University of Sulaimani, Sulaimanyah, Kurdistan Region, Iraq | ||||
| Abstract | ||||
| The effect of adding different proportions of rice flour, including 10%, 20%, 30%, and 50% to the batter formulations, on the properties of the high-fat potato chips were evaluated. Batter layer absorption, moisture content, oil content, and sensory evaluation including appearance, porosity, texture, color, and oily mouthfeel of potato strips were determined. A batter formulation without the addition of rice flour was used as a control. Rice flour-based dough did not have significant impacts (p <0.05) on dough absorption. On the other hand, RFBB3, which was the batter based on rice flour (30%), had the lowest oil absorption compared to other samples, but not significantly different (p <0.05). Meanwhile, the same sample had the highest and significantly different moisture content (p <0.05). In general, the addition of rice flour by the different rates provided a reduced oil absorption compared to the control, but no significant differences (p <0.05). The best result was obtained for the rice flour-based dough (30%) because it had the lowest absorbed oil content and the highest moisture content compared to the other samples. In addition, the addition of that rate of rice flour is the most accepted by the consumer in a significant way. | ||||
| Keywords | ||||
| Rice flour-based batter; Wheat flour-based batter; Deep fat frying; Potato strips; Sensory evaluation | ||||
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