Pasting Characteristics of Rice Flour-based Batter Compared to Wheat Flour-based Batter

PASTING CHARACTERISTICS OF RICE F’LOUR-BASED BATTER COMPARED TO WHEAT FLOUR-BASED BATTER

AMORNRAT MUKPRASIRT

D e p a m n t of Agro-industrial Technology Faculty of Applied Science

King Mongkut ‘s institute of Technology North Bangkok, Thailand

THOMAS J. HERALD’

Food Science Graduate Program Depamnent of Anirnal Sciences and Indusq

Kansas Stafe University Manhattan. KS 66506

AND

PAUL A. SEIB

D e p a m n t of Grain Science Kansas State University Manhattan. KS 66506

Accepted for Publication January 22.2001

ABSTRACT

Rice flour-based batter (RFBB) formulations were developed for deep fat jkied chicken drumstick application. The fleets of ingredients on pasting characteristics of RFBB and wheat flour based-batter (WFBB) were compared using the Rapid Visco-Analyzer (RVA). Pasting properties were influenced significantly by ratios of rice to cornflour, oxidized corn starch, and methylcellulose. The peak viscosity. breakdown, and setback increased significantly as rice flour level increased, whereas increasing levels of oxidized corn starch yielded opposite results. Pasting Characteristics of W B B were significantly different from those of W B B .

’ Contact author: T.J. Herald, Associate Professor, Food Science Program Kansas State University, 220 Call Hail, Manhattan, KS 66506. TEL: (785) 532-1221; FAX: (785) 532-5681; E-mail: theraId@oznet. ksu.edu

Journal of Food Quality 25 (2002) 139-154. All Rights Reserved. OCopyright 2002 by Food 13 Nutrition Press, Inc., Trumbull, Connecticut. 139

140 A. MUKPRASIRT, T.J. HERALD and P.A. SEIB

INTRODUCTION

Starch granules mainly consist of amylose (AM) and amylopectin (AP). Amylose is an essentially linear polymer composed of cr-l,4-glucosidic linkages, whereas AP has a highly branched structure composed approximately of 96 %a- 1,4 and 4% a-l,6--glucosidic linkages.

Processes known as gelatinization, pasting, and retrogradation typically are used to explain starch cooking characteristics (Atwell el ~1.1988). These characteristics are a function of starch concentration, temperature, and pH (Lii et al. 1995). Cereal starch pastes can be described as suspensions of swollen particle, mainly AP, dispersed in a macromolecular solution, primarily AM (Alloncle and Doublier 199 1). Factors influencing paste viscosity or consistency include the volume fraction occupied by swollen granules, rigidity of swollen granules, viscoelasticity of the continuous phase, and adhesion force between dispersed and continuous phases (Eliasson and Bohlin 1982). In the initial phase, two or more starch chains may form simple juncture points, which may develop into more extensively ordered regions (Atwell ef af. 1988).

Traditionally, the Brabender Visco Amylograph has been used in monitoring cooked paste characteristics. However, the amylograph has some disadvantages, such as a large sample size, a long analysis time (approximately 2 h), a rather poor instrument-to-instrument reproducibility (Steffe ef al. 1989), and a difficult calibration procedure (Voisey ef al. 1977). Use of the Rapid Visco-Analyzer (RVA) to study starch pasting was reported first by Walker ef al. (1988). The RVA uses a s d I sample size and a test time of approximately 30 min. Thiewes and Steeneken (1997a) stated that the rheological properties of starch pastes prepared in the amylograph and RVA appeared to be largely dependent on pasting time and less dependent on the way in which shear was applied. Jacobs el al. (1996) found that an evaluation of the impact of annealing on starch pasting curve depended not only on the starch source but also on the type of measuring instrument. The RVA results were comparable to amylograph results for potato and rice starches, but not for pea and wheat starches. The sources of variations included the differences in heating and cooling rates, starting and ending temperatures, and/or shear and shear rate conditions.

Monitoring pasting properties and the effects of ingredients used in batter would be helpful in quality control and product development. Currently, there are no reports on batter pasting characteristics reported in the literature, although many researchers including Sudennan et al. 198 1 and Hsia et al. 1992 have investigated the influence of ingredients on quality of coating batter. Thus, the objective of this study was to compare pasting characteristics of rice flour- based batters (RFBB) and wheat flour-based batter (WFBB) using the RVA.

PASTING CHARACTERISTICS OF RICE FLOUR BATTER 141

MATERIALS AND METHODS

Batter Ingredients and Formulations

Batters were formulated with rice flour RL-100 (Riviana Foods Inc., Houston, TX) and yellow corn flour (ADM Milling Co., Lincoln, NE) at ratios of 5050 (5R). 60:40 (6R), and 70:30 (7R) (flour weight, db). Oxidized corn starch (“Batter Binds”, National Starch and Chemical Co., Bridgewater, NJ) ranged between 0, 5, and 15% (total formulation weight) (0s. 5S, and 15S, respectively). Methylcellulose (MC) (Dow Chemical Co., Midland, MI) was used at 0 and 0.3% (total formulation weight) (OM and 3M, respectively). Minor ingredients that were held constant included 2.5% salt, 2% sucrose, and 0.2% xanthan gum (Jungbunzlauer Inc., Newton Center, MA). To compensate for the increases in oxidized starch and MC in the formulations, the percent of flour was reduced while a constant rice to corn flour ratio was maintained. The solid to water ratio of batters was 1 : 1.3 (wt/wt). All dried ingredients were mixed at low speed for 1 min and then mixed with water for 2 min in a stainless steel bowl of a Model K-45 mixer (KitchenAid Division, Hobart Co., Troy, OH). The W B B was formulated at 50:50 wheat:corn flour (flour weight, db) with the same levels of minor ingredients used in the RFBB.

Composition Analysis

Protein content was determined by nitrogen combustion analysis (AOAC Method 968.06; AOAC 1995) using a Lao-FP-2000 (Leco Corp., St. Joseph, MI) with factor N x 5.95, 6.25, and 5.70 for rice, corn, and wheat flours, respectively (Hoseney 1994). Damaged starch was determined by using Megazyme kits (Megazyme International Ireland Ltd., Co. Wicklow, Ireland) following AACC Method 76.31 (AACC 2000b).

Particle Size Distribution Analysis

Particle size distribution was analyzed by laser diffraction using the Lecotrac LTS-150 Particle Size Analyzer (Leco Corp., St. Joseph, MI). A sample (0.5 g) was wet with iso-propanol to reduce surface tension and dispersed by ultrasonic radiation measuring 40 watts for 60 s. The amount and direction of light scattered by the particles were measured by an optical detector array and analyzed by the Lecotrac Analysis software (Leco Corp., St. Joseph, MI), which calculated the size distribution of particles.

Pasting Property Measured Using Rapid Vio-analyzer (RVA)

Pasting properties of ingredients using a modification of AACC method 61- 02 (AACC 2000a) were characterized by a RVA model 3D (Newport Scientific

142 A. MUKPRASIRT. T.J. HERALD and P.A. SEIB

Pty. Ltd., NSW Australia). Samples of 3.5 g flour or batter mix (12% moisture basis) or 3.0 g of oxidized corn starch (12% moisture basis) were added to 25 mL ( f 0.1 mL) of distilled water in an aluminum can. After a high speed spin cycle (900 rpm) for 7 s to disperse the sample, the loaded cans were heated at 50C for 2 min, heated to 95C at 11.25C/min and held for 4 min, and then cooled to 50C at 11.25C/min and held for 4 min. Parameters determined included time to reach a peak viscosity (min); peak viscosity (P. RVU); trough, the minimum viscosity after holding at 95C (H, RVU); maximum viscosity during the cooling period (C, RVU); and set back, which is the final viscosity at the end of the test (RVU). The breakdown and setback viscosities were calculated from the differences between (P and H) and (C and H), respectively.

Statistical Design and Analysis

All batter treatments were prepared and tested in three replicates in a completely randomized design. Analysis of variance was performed by the General Linear Models (GLM) procedure (SAS Institute 1996, Cary, NC). Main factors and their combined effects investigated included: ratio of rice to corn flour, level of oxidized corn starch, MC, and temperature. The significance of mean difference was analyzed by the Bonferroni test (SAS Institute 1996). Comparison between RFBB and WFBB was conducted using a nonparametric one-way procedure and the Wilcoxon test (SAS Institute 1996). Statements of significance were based on P < 0.05 unless otherwise indicated.

RESULTS AND DISCUSSION

Composition Analysis

Protein contents among flours used were different in the order of wheai > rice > corn flour, respectively (P < 0.05) (Table 1). The starch contents of the rice and corn flours were similar and approximately 10% higher than that of wheat flour. The AM content of rice flour was the highest, whereas that of wheat flour was the lowest. Percentages of damaged starch (either percent as is or based on total starch) in the rice flour was the highest followed by wheat and then corn flours. The AM results found in this research were in the ranges reported by Eliasson and Gudmundsson (1996): AM contents of 12.2 to 28.6, 25.8 to 32.5, and 28 to 29.2% in rice, normal corn, and wheat starches, respectively, depending upon genotypes.


TABLE 1. COMPOSITION OF RICE, CORN, AND WHEAT FLOURS

Ingredients Protein Amylose Damaged rtarch Total starch (DS) CrS)

(% IS is) (YO as is) (Yo IS is) (YO as is)

Rice flour 7.5gb 28.50' 7.03' 77.20' (0.00) (0.99) (0.0 1) (0.38)

Corn flour 4.7P 27.10' 2.43' 78.80' (0.00) (0.99) (0.01) (0.38)

Wheat flour 10.64' 26.60' 5.7gb 68.20b (0.00) (0.99) (0.01) (0.38)

Damaged starch @ S R S ) ("W

9.1 1' (0.01)

3.08' (0.01)

8SOb (0.01)

a-c Means (MSE) with different superscripts within a column are significantly different (p < 0.05).

Particle Size Distribution

The particles of rice and wheat flours and of oxidized corn starch showed a monomodal size distribution, whereas that of corn flour was bimodal (data not given). Particle sizes of rice and wheat flours ranged from 3.6 to 497.8 pm and 4.2 to 248.9 pm, respectively, whereas those of corn flour ranged from 7.1 to 497.8 pm. Particle size of oxidized corn starch ranged from 4.2 to 88.0 pm. The mean particle diameters of rice, corn and wheat flours and the oxidized starch were 132.8, 107.2, 66.8, and 17.0 pm, respectively. The particle size distributions of dry RFBB mixes are shown in Table 2. The results showed that the volume occupied by large-diameter particles decreased with the addition of oxidized corn starch.

Rapid Vko-Analyzer (RVA) Analysis: Raw Materials

Pasting characteristics of rice, corn, wheat flours, and oxidized corn starch are shown in Fig. 1. Time to reach the peak viscosities were lower for oxidized starch and corn flour than for rice or wheat flour. Oxidized corn starch showed a rapidly increasing viscosity compared with the other flours at temperatures lower than 95C. These results suggest that oxidized corn starch granules swell highly when heated at a relatively low temperature, in agreement with Wurzburg ( 1987).


TABLE 2. PARTICLE SIZE DISTRIBUTION OF RICE FLOUR-BASED BA?TERS

Treatments Volume distribution Ratioof Mean diameter of

volume distribution

Mean diameter Mean diameter VL VS VL:VS oflar e of small

(wm) (wm) parti3e particle (%) (%)

5ROSOM

5ROS3M

5R5SOM

5R5S3M

5R15SOM

5R15S3M

6ROSOM

6ROS3M

6R5SOM

6R5S3M

6RI5SOM

6R15S3M

7ROSOM

7ROS3M

7R5SOM

7R5S3M

7R15SOM

7R15S3M

132.0

132.3

132.7

136.9

133.9

130.6

132.5

127.4

134.6

129.2

132.4

128.9

133.0

134.4

128.6

128.8

132.2

132.2

15.1

15.2

15.8

15.9

15.5

15.6

15.4

15.1

15.9

15.1

15.3

15.3

15.2

15.2

15.1

15.1

15.5

15.5

81.0

81.0

76.0

76.0

70.0

70.0

83.0

82.0

78.0

80.0

71.0

71.0

85.0

85.0

80.0

81.0

72.0

73.0

19.0

19.0

24.0

24.0

30.0

30.0

17.0

18.0

22.0

20.0

29.0

29.0

15.0

15.0

20.0

19.0

28.0

4.3 121.6

4.3 123.3

3.2 116.7

3.2 I 19.6

2.3 109.7

2.3 107.2

4.9 125.7

4.6 I 19.7

3.6 120.8

4.0 1 18.3

2.5 I 10.4

2.5 107.7

5.7 126.8

5.7 129.1

4.0 119.3

4.3 120.5

2.6 110.2

27.0 2.7 112.6 R S M VL VS

=Rice to corn flour ratios (5R is 5050 %; 6R is 60:40%; and 7R is 70;30% (w/w)). = Oxidized starch levels (0s is 0%; 5s is 5%; and 15s is 15%,(dry basis)). = Methylcellulose levels OM is 0%; and 3M. is 0.3% (dry basis)). = Volume distnbution oflarge diameter particles in the second peak. = Volume distribution of small diameter particles in the first peak.


600

500

2 * 400 !5 .m 300 m 0 u 9 2oo

100

0

+Rice F b u +Corn Fbw -Wheat Fbw

t O x k l d S t a r c h -Temperature 100

75 Q)

c) ep

50 2 E G

25

0

0 2 4 6 8 10 12 14 16 18 Time (min)

FIG. 1. PASTING CHARACTERISTICS OF OXIDIZED CORN STARCH, RICE, CORN, AND WHEAT FLOURS DETERMINED BY THE RAPID VISCO-ANALYZER

The pasting curves of rice and corn flours showed similar trends, except that the pasting temperature of corn flour was lower. In addition, the rice flour paste underwent setback faster than corn flour, so that some breakdown of the rice flour gel occurred during stirring at 50C (Fig. 1). In contrast to rice and corn flours, the viscosity of the wheat flour paste developed slowly probably because of its lower level of starch (Table 1).

RVA of RFBB Mixes: Factors Affecting Time to Reach the Peak Viscosity

The only factor that significantly affected the time to peak of RFBB was the oxidized corn starch level (Tables 3 and 4). The time to reach peak viscosity decreased at 15% oxidized corn starch. In contrast, there was no significant difference between time to peak of RFBB in the absence or in the presence of 5 % oxidized starch.

RVA of RFBB Mixes: Factors Affecting the Peak Viscosity

Peak viscosity significantly increased as the ratio of rice to corn flour increased (Table 3). The mean particle size of rice flour granules was larger than that of corn flour granules, and the higher collision frequency would


contribute to high peak viscosity. Rice flour used in this study contained high damaged starch (9.11 %), which might have contributed to thickening of the continuous phase of the paste. Consequently, batter viscosity increased with an increasing rice flour level.

TABLE 3. STATISTICAL SIGNIFICANCE OF EFFECTS OF FLOUR, STARCH, AND

METHYLCELLULOSE LEVELS ON TIME TO PEAK, PEAK, BREAKDOWN, AND VISCOSITY OF RICE FLOUR-BASED BATTERS

Time to peak Peak viscosity Breakdown Setback

(min) W U ) W U ) ( R W Effect of gum NS2 * * * Effect of flour NS * * * Effect of starch * * * * Interaction effect’

F x S NS *

F x M NS NS * *

S x M NS NS NS *

F x S x M NS NS NS NS

* *

F*S = F*M = S*M = F*S*M = NS - -

Interaction between flour and starch levels. Interaction between flour and methycellulose levels. Interaction between starch and methylcelIulose levels. Interaction between flour, starch, and methylcellulose levels. Nonsignificant difference at P < 0.05

The RFBB peak viscosity decreased significantly with the replacement of a portion (5 and 15%) of the rice/corn flour mixture with oxidized starch. The peak viscosity of RFBB in the absence of oxidized starch without regard to ricekorn flour ratio was 286 RVU, whereas that with 15% oxidized starch replacement was 277 RVU (Table 4). As mentioned earlier, oxidized starch


contributed to a lower paste viscosity but exhibited an increased fluidity of starch paste because of molecule oxidative scission (Wurzburg 1987). Thiewes and Steeneken (1997b) found that viscosity of starches decreased with an increase in oxidation, and oxidized potato starch had a lower peak temperature.

TABLE 4. PASTING CHARACTERISTICS OF RICE FLOUR-BASED BATTERS DETERMINED BY

THE RAPID VISCO-ANALYZER

Treatment Time to peak Peak viscosity Breakdown Setback (min) (RVU) ( R W ( R W

Flour ratio (Rice : corn) (% flour wt, dry basis)

50:50 7.75' 269' 36' 164'

(0.00)

60:40 7.74'

(0.00)

70:30 7.77'

(0.00)

Starch level (% dry basis)

0 7.72b

(0.00)

5 7.72b

(0.00)

15 7.81'

(0.00)

Methylcellulose level (% dry basis)

0 7.76'

(0.00)

0.3 7.80'

(1 1.9)

285b

(11.9)

291'

(11.9)

286'

(11.9)

282'

(11.9)

277b

(11.9)

280b

(11.9)

284'

52'

t 1.7)

47b

(1.7)

43'

(1.7)

48'

(1.7)

46b

(0.00) (11.9) (1.7) (2.9)

'*Means (MSE) with different superscripts within a column are significantly different (P < 0.05).


Methylcellulose showed a small effect on the peak viscosity of RFBB paste. Peak viscosities of batter in the absence of MC and with the 0.3% MC added were 280 and 283 RVU, respectively (Table 4). Methylcellulose increased the viscosity of the continuous phase when dissolved and heated. Dow (1992) reported that MC contributes to thermal gelation, thus counteracting the negative effect of higher temperatures on starch viscosity.

Factor interaction significantly affecting peak viscosity was found only between flour and starch levels. The peak viscosity of RFBB significantly increased as the rice to corn flour ratio increased but an increase in oxidized starch level exhibited opposite results (Table 5 and 6).

TABLE 5. INTERACTIVE EFFECTS OF FLOUR RATIO AND STARCH LEVEL ON THE PEAK VISCOSITY AND BREAKDOWN OF RICE FLOUR-BASED BATTER DETERMINED

BY THE RAPID VISCO-ANALYZER

Rice : Corn flour Starch Peak viscosity Breakdown

(YO flour weight) (YO, dry basis) (RVU)' ( R W

50 0 275' 3 98

50 5 267d 36h

50 15 267' 32'

60

60

0

5

291a

287a

54'

48'

60 15 279' 45'

70 0 294' 62'

70 5 293" 58b

70 15 286b 52d

Means with different superscripts within a column are significantly different (P < 0.05). ' Rapid Visco-Analyzer unit.

The transformation of a batter to a solid structure in cereal products has been attributed to gelatinization of starch to set the structure of a baked product (Hoseney 1994). In a deep-fat frying system, a high-peak viscosity may facilitate batter setting and prevent runoff from the food being coated. The RVA results suggest that batters formulated with rice flour would be more viscous during


frying, so less batter loss would occur. Mukprasirt et al. (2001) reported that no significant cooking loss difference existed between batters prepared with a 60% rice flour based batter to a traditional wheat flour based batter. Less coating loss would result in a longer life of the frying oil and a higher weight of the cooked product.

TABLE 6. INTERACTIVE EFFECTS OF RICE TO CORN FLOUR RATIO AND METHYLCELLULOSE

ON THE BREAKDOWN AND SETBACK OF RICE FLOUR-BASED BATTER VISCOSITY

Rice to corn flour Methylcellulose Breakdown Setback

ratio ("w (RVU)' ( R W

5050 0.0 36' 165'

5050

60.40

60:40

70:30

70:30

0.3

0.0

0.3

0.0

0.3

36'

50'

4g6

5 8'

56b

162'

192'

186'

199'

195b

'I

' Rapid Visco-Analyzer unit. Means with different superscripts within a column are significantly different (P < 0.05)

The breakdown of RFBB in the RVA significantly increased as the rice to corn flour ratio increased and decreased with increasing levels of oxidized corn starch and MC (Table 4). The breakdown parameter in the RVA curve, however, was considered of secondary importance to the behavior of batter. Breakdown is caused largely by shear forces, which are absent during frying of a coating.

RVA of RFBB Mixes: Factors Affecting Setback

Similar to breakdown viscosity, all factors significantly affected the setback of RFBB paste. As the ratio of rice flour to corn flour increased, the setback batter paste increased (Tables 4 and 5). In contrast, increased levels of oxidized starch and MC decreased paste setback (Tables 5 and 6). The setback indicates the reassociation of solubilized starch polymers and insoluble granular fragments during the cooling process (Thomas and Atwell 1999). The corn and rice flours


contained almost the same levels of AM (Table l), yet the rice flour showed more setback, perhaps because extra AM leached from the tiny granules of rice starch (approximately 3-8 pm) compared with corn starch (approximately 20 pm) (Lineback 1984). As a result, batters with a high ratio of rice flour gave higher setback viscosities. Bahnassey and Breene (1994) showed that high setback of some starches was due to increased AM content that reinforced a molecular network within the granules by development of an aggregated structure.

The setback of RFBB was lower with the addition of 15% oxidized starch than without oxidized starch added (P < 0.05). Oxidized starch exhibited little retrogradation because of structural change. Wurzburg (1972) reported that hydroxyls in oxidized starch were changed to carbonyl and carboxyl groups, which were bulkier than hydroxyls, thereby reducing the tendency to associate or retrograde. Carboxyl groups impart a charge that may result in repulsion between molecules. Consequently, oxidized starch molecules exhibit a greater resistance to reassociation and gelling.

The decrease in RBBB retrogradation with the addition of MC was consistent with the finding of Kohyama and Nishinari (1992). They hypothesized that MC would disperse as a sol at low temperature, thus preventing retrogradation.

Interactive factors that significantly influenced the setback were rice to corn flour ratio x MC levels (Table 6) and oxidized starch x MC levels (Table 7). The high level of rice flour in the presence of MC or in the absence of oxidized starch synergistically contributed to higher setback.

TABLE I. INTERACTIVE EFFECTS OF OXIDIZED CORN STARCH AND METHYLCELLULOSE ON

THE SETBACK OF RICE FLOUR-BASED BATI'ER VISCOSITY

Oxidized corn starch ("A) Methylcellulose (YO) Setback (RVU)'

0 0.0 193'

0.3

0.0

0.3

190b

1 88c

184'

15 0.0 175'

15 0.3 170'

Means with different superscripts within a column are significantly different (P < 0.05). I-'

' Rapid Visco-Analyzer unit.


Additionally, pasting consistency may have been enhanced somewhat by xanthan gum, a controlled minor ingredient in the RFBB. Several theories have been proposed to explain the effects of gum on cooking and cooling rheology of starch system (Tye 1988; Doublier et al. 1987). Christianson (1982) proposed two possibilities. First, there may be an interaction between the exudate from the starch granule (i.e., AM and low molecular weight AP) and the gum. Secondly, forces exerted in the shear field of a system with gum added are much larger than those encountered in a starch-water suspension of equal starch concentration. The increased force would significantly affect granule breakdown and the amount of material exuded into the system. They found that guar, xanthan, and carboxymethylcellulose (CMC) hasten onset of initial paste viscosity and increase f d peak viscosity of wheat starch. The paste consistency increased through interactions between solubilized starch, gum, and swollen starch granules. Bahnassey and Breene (1994) found that peak viscosity, time to reach the peak, and maximum setback viscosity of wheat, corn, waxy corn, tapioca, and amaranth starch pastes were affected by xanthan gum. They supported both mechanisms hypothesized by Alloncle and Doublier (1991) which stated that a significant increase in viscosity of a starchhydrocolloid system was due to the release of AM and low molecular weight AP, which promoted the formation of polymer complexes.

Comparison of Pasting Characteristics of Rice Flour- and Wheat Flour- based Batters

Pasting characteristics including time to peak, peak viscosity, breakdown, and viscosity setback of all RFBBs, except the setback of 5R15S3M, were significantly different from those of WFBB. The RVA profile in Fig. 2 is a representation illustration of the behavior of the batters at 50% rice flour. The RVA profiles (not shown) for 60 and 70% rice base batters were similar to the 50% rice flour based batters. Compositional differences between rice and wheat flours could be responsible for these differences in pasting characteristics. Rice flour-based batters had higher pasting temperature and viscosity in both the cooking and cooling periods compared with WEBB.

A high peak paste viscosity of RFBB would facilitate a greater resistance to batter runoff during frying, thus enhancing batter adhesion. Moore er al. (1984) and Wurzburg (1972) suggested that AM produced a rigid gel and a stronger film compared to AP. Thus, RFBB with a higher AM content and a higher pasting temperature may yield a crispier product compared with WFBB. A higher pasting temperature would allow greater water evaporation from the food substrate, thus increasing product crispness. Kohlwey er al. (1994) reported that rice flour tied up more moisture compared with wheat or corn flour, thereby controlling moisture migration in finished fried foods.


+I- 5WOSOM + 5ROSOM -a- 5ROS3M + 5R5SOM t 5R5S3M t 5R15SOM - 5R15S3M - Tenperature

600 i I 100

500

2 8 & 400

.m 5 3 0 0

8 .% 200

m

100

0

n 75 g

Q)

2 +,

50 5 a € Q)

25

0

0 2 4 6 10 12 14 16 18 dme (min) FIG. 2. RAPID VISCO-ANALYZER PASTING CURVES OF VARIOUS

RICE FLOUR-BASED BATTERS (5R = 50:30% Rice:com flour; 5W = 50:50% Wheat:com flour; OS,5S, 15s = 0,5,

15% Oxidized starch; OM, 3M% Methylcelluose)

CONCLUSIONS

Rice flour-based batter had higher pasting temperature, AM content, and peak viscosity in the RVA, all of which indicate that it may give a coating that has better adhesion compared with WFBB. Rice flour based batter may be suitable for food substrates that have high moisture content, such as chicken drumsticks and mushrooms.

REFERENCES

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AACC. 2000b. AACC Method 76.31: Determination of damage starch- spectrophotometer. In Approved Methods of the American Association of Cereal Chemists, 10* Ed., American Association of Cereal Chemists, St. Paul, MN.


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Pasting Characteristics of Rice Flour-based Batter Compared to Wheat Flour-based Batter