Effects of processing conditions on qualities of rice fries
2001
Kadan, R.S. | Bryant, R.J. | Boykin, D.L.
Two rice flour mixtures, 2 extruding temperatures, and 2 insert sizes were used to develop rice fries. The extruded material was cut into pieces 7 to 8-cm long, prefried in rice oil at 180 degrees C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long-grain), and extruded at 70 degrees C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesiveness, and gumminess values comparable to commercial potato French fries. The rice fries made by the process also had less than 50% fat than potato fries.
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