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KMID : 0380620220540060652
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.652 ~ p.663
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Development of a frying batter mix by replacing the wheat flour with brown rice and minor cereal flour
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Park Do-Yun
Kim Jae-Won
Kim Hyun-Seok
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Abstract
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This study investigated the characteristics of frying batter mixes using brown rice (BR) and minor cereal (MC) flours and optimized their blending ratio to develop wheat flour-free frying batter mixes (FBM). The MC blends were prepared by constructing blending ratios of corn (CF) or pre-gelatinized corn (AC), oat (OF), and adlay (AF) flours using a simplex centroid design; this was mixed with BR at a mixing ratio of 15:85 (w/w) to obtain FBM with CF and AC (CF-FBM and AC-FBM, respectively). The resultant mix was measured for its viscosity, spreading ability, pick-up ratio, color characteristics, and oil uptake. No correlation was found between the chemical compositions and FBM characteristics. The viscosity, spreading ability, and pick-up ratio were fitted to a quadratic regression model, for CF-FBM and AC-FBM. The FBM characteristics were greatly influenced by CF and AC, and to a lesser degree by OF and AF. The optimal CF-FBM and AC-FBM consisted of the following compositions: BR (85%)-CF (6.6%)-OF (6.6%)-AF (1.8%) and BR (85%)-AC (1.2%)-OF (13.0%)-AF (0.8%), respectively.
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KEYWORD
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wheat flour replacement, frying batter mix, brown rice flour, minor cereal flour, mixture design
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