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Rice Fry Texture as Affected by Gum Application and Mechanical Perforation
Author(s) -
Kadan R.S.,
Bryant R.J.,
Boykin D.L.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb16085.x
Subject(s) - food science , pinhole (optics) , moisture , french fries , chemistry , absorption of water , texture (cosmology) , coating , materials science , rice flour , composite material , raw material , computer science , organic chemistry , physics , image (mathematics) , artificial intelligence , optics
This study was designed to evaluate the effects on rice fries with respect to lipid and moisture contents, as well as instrumental texture characteristics as a result of either coating with a water‐soluble gum solution or processing with a mechanical pinhole. The rice fries were formulated from 2 different rice flour mixtures. Statistical analyses showed that gum application significantly decreased fat absorption during frying and retained more moisture. The incorporation of a pinhole decreased moisture and increased fat contents. Increasing gum application lowered hardness and fracturability values. Gum application improved the overall appearance, as well as decreased popping and blistering of fries during final frying.