Effects of Processing Conditions on Qualities of Rice Fries
ABSTRACT Two rice flour mixtures, 2 extruding temperatures, and 2 insert sizes were used to develop rice fries. The extruded material was cut into pieces 7 to 8‐cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min a...
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| Veröffentlicht in: | Journal of food science 2001-05, Vol.66 (4), p.610-613 |
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| creator | Kadan, R.S. Bryant, R.J. Boykin, D.L. |
| description | ABSTRACT Two rice flour mixtures, 2 extruding temperatures, and 2 insert sizes were used to develop rice fries. The extruded material was cut into pieces 7 to 8‐cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long‐grain), and extruded at 70 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive‐ness, and gumminess values comparable to commercial potato French fries. The rice fries made by the process also had less than 50% fat than potato fries. |
| doi_str_mv | 10.1111/j.1365-2621.2001.tb04609.x |
| format | Article |
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The extruded material was cut into pieces 7 to 8‐cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long‐grain), and extruded at 70 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive‐ness, and gumminess values comparable to commercial potato French fries. 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The extruded material was cut into pieces 7 to 8‐cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long‐grain), and extruded at 70 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive‐ness, and gumminess values comparable to commercial potato French fries. The rice fries made by the process also had less than 50% fat than potato fries.</description><subject>amylose</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Effects</subject><subject>Food industries</subject><subject>Food products</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>long-grain</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>long-grain</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Rice</topic><topic>rice fries</topic><topic>texture</topic><topic>waxy rice</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kadan, R.S.</creatorcontrib><creatorcontrib>Bryant, R.J.</creatorcontrib><creatorcontrib>Boykin, D.L.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kadan, R.S.</au><au>Bryant, R.J.</au><au>Boykin, D.L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Processing Conditions on Qualities of Rice Fries</atitle><jtitle>Journal of food science</jtitle><date>2001-05</date><risdate>2001</risdate><volume>66</volume><issue>4</issue><spage>610</spage><epage>613</epage><pages>610-613</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT Two rice flour mixtures, 2 extruding temperatures, and 2 insert sizes were used to develop rice fries. The extruded material was cut into pieces 7 to 8‐cm long, prefried in rice oil at 180°C for 20 s, and kept frozen until final frying for another 70 s. The rice fries were evaluated 5 min and 10 min after final frying for their lipid, moisture, and instrumental texture characteristics. Extruding temperature, rice cultivar, and insert size were significantly related to fat content, moisture, hardness, and fracturability values. A mixture consisting of 80:20 (waxy:long‐grain), and extruded at 70 °C using a 6 mm insert, 5 min after frying, gave a texture profile analysis value for hardness, cohesive‐ness, and gumminess values comparable to commercial potato French fries. The rice fries made by the process also had less than 50% fat than potato fries.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2001.tb04609.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 2001-05, Vol.66 (4), p.610-613 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | amylose Biological and medical sciences Cereal and baking product industries Effects Food industries Food products Food science Fundamental and applied biological sciences. Psychology long-grain Milk and cheese industries. Ice creams Rice rice fries texture waxy rice |
| title | Effects of Processing Conditions on Qualities of Rice Fries |
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