Effect of raw material characteristics on the properties of fried rice-blackgram dough.
ABSTRACT The dough, comprising a mixture of rice and blackgram, is shaped in a forming extruder followed by deep frying to obtain a crisp snack. Although it is a popular product in several oriental countries, the details of the role of raw materials and processing conditions are not known. Two different flour mixes obtained from rice and blackgram were studied to investigate the influence of the raw material on product characteristics. Fine particles in one flour mix (70 microm) had a high water-holding capacity (1.7 g/g) and gave product with low fat content (approximately 16%), but had an undesirable hard texture coupled with a floury mouth feel. On the contrary, coarse particles (113 microm) in another flour mix with a low water-holding capacity (1.5 g/g) produced a snack with higher fat content (26-30%) with a desirable crisp texture. Addition of fat and the use of coarse flour can avoid bursting of the product during frying, which is a common problem associated with frying of such products while using fine flour. A mechanism for frying rice-blackgram dough strands has been proposed.
- [show abstract] [hide abstract]
ABSTRACT: The processing suitability as a material for rice crackers was characterized in the present study, based on physicochemical measurements and sensory testing of high-quality premium rice, low-amylose rice, Japonica-Indica hybrid rice, and red rice as the rice cultivar samples. Puffed rice crackers were prepared and the relationship between the physicochemical properties of the rice grains and the quality of the resulting products was investigated. It was possible to estimate the physical properties of a rice cracker by using multiple-regression analysis based on the chemical components, pasting properties and physical properties of the constituent rice. A formula for estimating the amylose content of the constituent rice was developed from the results of physicochemical measurements of the rice crackers. We assayed the quality of commercial rice crackers and examined the deterioration during the storage by measuring the physicochemical properties. The hardness and fat acidity of crackers increased markedly during storage for 20 d at 35 °C. The novel method of a one-bite test with a Tensipresser was useful to assay the quality of a rice cracker and made it possible to evaluate the quality deterioration of the rice cracker during storage.Bioscience Biotechnology and Biochemistry 04/2012; 76(4):794-804. · 1.27 Impact Factor