Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System

Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods

BACKGROUND

A great deal of effort has been made to reduce the use of shortening owing to the high level of saturated fats as well as the presence of trans fats. Grape seed oil high in unsaturated fats was structured with candelilla wax to form solid-like oleogels that were utilized as a shortening replacer in aerated baked goods, specifically muffins.

RESULTS

Muffin batters with greater amounts of oleogels exhibited lower viscosity, greater shear-thinning behavior and less elastic nature. The shortening replacement with oleogels significantly increased the specific gravity of the batters, consequently affecting the muffin volume after baking. X-ray tomography indicated a lower fragmentation index (i.e. a more connected solid structure) in the oleogel-incorporated muffins, which was correlated with more enclosed and isolated air cells. A stress relaxation test showed that the shortening replacement with oleogels produced muffins with a firmer and springier texture. Based on fatty acid compositions, the ratio of saturated to unsaturated fatty acids was significantly reduced from 2.81 to 0.41.

CONCLUSION

Use of the oleogels as a shortening replacer at a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. © 2017 Society of Chemical Industry.

Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks

The effect of tapioca starch (TS) on the pasting and thermal properties of wheat flour (WF)-based batter and on the quality of fried, battered chicken wingsticks was investigated. A dry mix (91.4% WF/TS flour blend (100/0, 75/25 and 50/50), 3.1% leavening agent and 5.5% salt) was mixed with water (1:1.3) for batter preparation. The peak viscosity of the diluted batters increased with increasing TS replacement whereas the peak time and viscosity after holding at 95°C for 4 min decreased. Substitution of TS in the WF-based batter decreased pickup but increased the onset and conclusion temperatures from differential scanning calorimetry. A lower oil content was observed in the pre-fried crusts containing TS which was expected from the gelatinization behaviour of the batters. The TS substitution enhanced both the lightness and crispness of the final fried crust and the liking scores of the fried, battered chicken wingsticks. The results suggest that TS substitution modified the gelatinization behaviour of the WF-based batters affecting the oil uptake and quality in the fried battered products.

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (TG) and melting (Tm) temperatures, as well as enthalpies (ΔHG, ΔHm), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the TG and Tm as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G′, G′′). The mechanical spectra of batters carried out at 15–80°C showed a transition from fluid-like to gel-like behavior. The batter pick-up values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.

Agronomic and genetic analysis of Suweon 542, a rice floury mutant line suitable for dry milling

BACKGROUND

Producing rice flour of good quality by dry milling is necessary to reduce milling costs and promote the processed rice food industry. This study was conducted to evaluate the dry milling properties of Suweon 542, a floury endosperm mutant, and identify the chromosomal region responsible for the floury endosperm characteristics.

RESULTS

Compared with the wild type, after dry milling process, the grain hardness of Suweon 542 was significantly lower because of its round and loosely packed starch granules. Also, the flour of Suweon 542 had significantly smaller particles and less damaged starch than Namil and other rice cultivars and its particle size distribution was similar to a commercial wheat cultivar. Considering that the yield loss of Suweon 542 due to its floury endosperm was largely compensated for by an increased number of spikelets per panicle, Suweon 542 has potential value as a raw material for rice flour production. Association analysis using 70 genome-wide SSR markers and 94 F2 plants derived from Suweon 542/Milyang 23 showed that markers on chromosome 5 explained a large portion of the variation in floury grains percentage (FGP). Further analysis with an increased number of SSR markers revealed that the floury endosperm of Suweon 542 was directed by a major recessive locus, flo7(t), located in the 19.33-19.86 Mbp region of chromosome 5, with RM18639 explaining 92.2% of FGP variation in the F2 population.

CONCLUSIONS

The floury endosperm of Suweon 542 is suitable for dry milling, with a small flour particle size and low damaged starch content. Further physical mapping of flo7(t), the floury endosperm locus of Suweon 542, would facilitate efficient breeding of rice cultivars with proper dry milling adaptability that can be used in the processed rice food industry.