Effects of Processing Conditions on Qualities of Rice Fries

• Published in: Journal of food science Vol. 66; no. 4; pp. 610 - 613
• Main Authors: Kadan, R.S., Bryant, R.J., Boykin, D.L.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-05-2001; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: amylose; Biological and medical sciences; Cereal and baking product industries; Effects; Food industries; Food products; Food science; Fundamental and applied biological sciences. Psychology; long-grain; Milk and cheese industries. Ice creams; Rice; rice fries; texture; waxy rice; Heat treatment; Texture analysis; Rice flour; New product; Formulation; Nutritive value; Frying; Extrusion; Chemical composition; Rice fries; Cereal flour
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2001.tb04609.x

ABSTRACT 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°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 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive‐ness, 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.