Abstract
Rice flour based batter (RFBB) formulations were developed for deep-fat fried chicken nugget application. Ten combinations of the waxy rice (Rice Division6, RD6), low apparent amylose content (AAC) (Khao Dawk Mali105, KDML105) and high AAC rice (Rice Division31, RD31) were prepared according to the ten-point augmented simplex centroid mixture design. The AAC of RFBB samples ranged from 5.93 to 29.46% and contained less than 1 ppm of gluten content. After mixing rice flour (RF) with water at the ratio of 1:1.3, the decreased of apparent viscosities was found. Result showed that wheat flour based batter (WFBB) had higher wet pick-up (51.97%) than unblended RFBB (29.05–44.82%). However, the wet pick-up value was improved upon mixing three types of RF at various ratios. The RFBB formulas which contained high amount of dry-milled RD31 flour were more lightness and redness than others. These results suggested that the combination of RD6:KDML105:RD31 at the ratio of 16.7:16.7:66.7 provided the desirable RFBB as it contained similar AAC to WFBB. In addition, the coated chicken nugget with this sample tended to retain moisture content in both crust and core regions, and reduce oil content due to better oil resistance of RF than wheat flour.
Similar content being viewed by others
Abbreviations
- AAC:
-
Apparent amylose content
- KDML105:
-
Khao Dawk Mali105
- RD31:
-
Rice Division31
- RD6:
-
Rice Division6
- RF:
-
Rice flour
- RFBB:
-
Rice flour based batter
- WF:
-
Wheat flour
- WFBB:
-
Wheat flour based batter
References
AACC (2000) Approved methods of the American Association of Cereal Chemists, 10th edn. American Association of Cereal Chemists, St. Paul, MN
Adedeji AA, Ngadi MO (2011) Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation. Int J Food Prop 14(1):68–83
Barutcu I, Sahin S, Sumnu G (2009) Acrylamide formation in different batter formulations during microwave frying. LWT Food Sci Technol 42:17–22
Davis A (1983) Batter and breading ingredients. In: Suderman DR, Cunningham FE (eds) Batter and Breading technology. AVI Publishing Co., Inc., Westport, pp 15–23
Dogan SF, Sahin S, Sumnu G (2005) Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. J Food Eng 71:127–132
Fiszman SM, Salvador A (2003) Recent developments in coating batters. Trends Food Sci Technol 14:399–407
Gamble MH, Rice P, Selman JD (1987) Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. Int J Food Sci Technol 22(3):233–241
Juliano BO (1971) A simplified assay for milled-rice amylose. Cereal Sci Today 16:334
Kasikorn Research Center (2012) Rice products: rice flour. https://www.kasikornresearch.com/TH/K-EconAnalysis/Pages/ViewSummary.aspx?docid=30530. Accessed 1 Nov 2016
Khalid K, Musa M, Jusoff K, Abdullah R, Ghani FA, Ramli N (2011) Effect of reheating process on the frozen coating system. World Appl Sci J (Spec Issue Serv Sect Transforms Econ) 12:19–27
Mallikarjunan PK, Ngadi MO, Chinnan MS (2010) Batter and breading ingredients selection. In: Mallikarjunan PK, Ngadi MO, Chinnan MS (eds) Breaded fried food. CRC Press, Boca Raton, p 114
Manphakdee K (1999) Modification of starch in rice flours for frozen fried batter products. Ph.D. thesis, Kasetsart University, Bangkok, Thailand
Mukprasirt A (2000) Rice flour based batter: rheological, textural, microstructural, and storage properties. Ph.D. thesis, Kansas State University, USA
Olewnik M, Kulp K, Gelroth J (2011) Factor affecting performance characteristics of flour in batters. In: Kulp K, Loewe R, Lorenz K, Gelroth J (eds) Batters and breading in food processing. AACC International, Inc., Eagan, pp 91–116
Panchan K, Naivikul O (2009) Effect of pre-germination and parboiling on brown rice properties. Asian J Food Agro Ind 2(04):515–524
Pedreschi F, Aguileira JM, Pyle L (2001) Textural characterization and kinetics of potato strips during frying. J Food Sci 66(2):314–318
Sahin S, Sumnu G, Altunakar B (2005) Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets. J Sci Food Agric 85:2375–2379
Shih F, Daigle K (1999) Oil uptake properties of fried batters from rice flour. J Agric Food Chem 47:1611–1615
Shih FE, Bett-Garber KL, Daigle KW, Ingram D (2005) Effect of rice batter on oil uptake and sensory quality of coated fried okra. J Food Sci 70(1):S18–S21
Yusnita H, Aida WMW, Maskat MY, Aminah A (2007) Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology. Int J Food Sci Technol 41:535–542
Acknowledgements
This research was supported by the Thailand Research Fund (TRF) through the Royal Golden Jubilee Ph.D. Program (Contract No. PHD/0238/2551).
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Pinkaew, P., Naivikul, O. Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget. J Food Sci Technol 56, 3620–3626 (2019). https://doi.org/10.1007/s13197-019-03791-w
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-019-03791-w