TY - JOUR
T1 - Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers
AU - Maneerote, Jirawan
AU - Noomhorm, Athapol
AU - Takhar, Pawan Singh
N1 - Funding Information:
This research was supported by USDA-CSREES grant number 2006-38889-03537, Thai Ministry of the University Affairs and Royal Thai Government. We thank the staff of Kasetsart University and Texas Tech University for their advice and assistance in this study.
PY - 2009/5
Y1 - 2009/5
N2 - Physico-chemical properties of fried rice crackers were studied as a function of fish powder content, processing conditions, frying temperature and frying time. The results showed that addition of fish powder content at 5, 10 and 15 g/100 g reduced the oil uptake by approximately 10, 14 and 22 g/100 g (db), respectively in comparison to the control without fish powder. The deep fried rice crackers mixed with fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk density in comparison to the control sample. The color parameter, L* of fried rice crackers decreased with increase in fish powder content. In contrast, a* and b* values increased with increase in fish powder content. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. The oil uptake in fried rice crackers increased with increase in frying time but decreased with increase in frying temperature. With increase in frying temperature and time, the texture of rice crackers became harder, the bulk density increased, and the expansion ratio decreased. The optimum conditions resulting in desirable physico-chemical properties and minimum oil uptake were rice crackers with fish powder content of 9 g/100 g, fried at a temperature of 220 °C for 60 s.
AB - Physico-chemical properties of fried rice crackers were studied as a function of fish powder content, processing conditions, frying temperature and frying time. The results showed that addition of fish powder content at 5, 10 and 15 g/100 g reduced the oil uptake by approximately 10, 14 and 22 g/100 g (db), respectively in comparison to the control without fish powder. The deep fried rice crackers mixed with fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk density in comparison to the control sample. The color parameter, L* of fried rice crackers decreased with increase in fish powder content. In contrast, a* and b* values increased with increase in fish powder content. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. The oil uptake in fried rice crackers increased with increase in frying time but decreased with increase in frying temperature. With increase in frying temperature and time, the texture of rice crackers became harder, the bulk density increased, and the expansion ratio decreased. The optimum conditions resulting in desirable physico-chemical properties and minimum oil uptake were rice crackers with fish powder content of 9 g/100 g, fried at a temperature of 220 °C for 60 s.
KW - Deep fat frying
KW - Frying optimization
KW - Oil uptake
KW - Rice crackers
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U2 - 10.1016/j.lwt.2008.11.012
DO - 10.1016/j.lwt.2008.11.012
M3 - Article
AN - SCOPUS:58749097920
SN - 0023-6438
VL - 42
SP - 805
EP - 812
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
IS - 4
ER -