Journal of the American Oil Chemists' Society

, Volume 81, Issue 3, pp 265–268

Effects of flour sources on acrylamide formation and oil uptake in fried batters

  • F. F. Shih
  • S. M. Boué
  • K. W. Daigle
  • B. Y. Shih
Article

DOI: 10.1007/s11746-004-0893-8

Cite this article as:
Shih, F.F., Boué, S.M., Daigle, K.W. et al. J Amer Oil Chem Soc (2004) 81: 265. doi:10.1007/s11746-004-0893-8

Abstract

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.

Key words

Acrylamide analysisadditivebatter viscosityoil absorptionrice flour

Copyright information

© AOCS Press 2004

Authors and Affiliations

  • F. F. Shih
    • 1
  • S. M. Boué
    • 1
  • K. W. Daigle
    • 1
  • B. Y. Shih
    • 1
  1. 1.USDA, ARS, Southern Regional Research CenterNew Orleans