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Effects of flour sources on acrylamide formation and oil uptake in fried batters
Author(s) -
Shih F. F.,
Boué S. M.,
Daigle K. W.,
Shih B. Y.
Publication year - 2004
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-004-0893-8
Subject(s) - acrylamide , food science , rice flour , chemistry , corn flour , corn oil , agronomy , raw material , biology , polymer , organic chemistry , bran , copolymer
Food 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.