Low oil-uptake rice batters.

Authors: Shih, Frederick; Daigle, Kim; Bett Garber, Karen; Champagne, Elaine

Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Proceedings
Publication Acceptance Date: 10/1/2009
Publication Date: 10/9/2009
Citation: Shih, F.F., Daigle, K.W., Bett Garber, K.L., Champagne, E.T. 2009. Low oil-uptake rice batters. United States Japan Natural Resources Protein Panel. 85.

Interpretive Summary: Rice starch and flour are popular for use in foods, because they are known to be nutritious, gluten-free, and hypoallergenic – properties which make them particularly desirable for use in infant foods, and in products for people with celiac disease (gluten intolerance). One application for rice starch and flour is batters for frying. Crispy batter coatings are a critical part of the acceptance of fried foods, however, whereas fried batters may enhance the sensory quality of the coated food, they also may introduce undesirable effects to the consumers. Normally, fried batters contain high amounts of oil and contribute to oil-related health problems, such as, obesity and heart disease. These batters may also contain elevated amounts of acrylamide formed during frying. Thus, reduction of both oil uptake and acrylamide is a target for development of improved batters. This paper summarizes the development of low oil-uptake rice batters at the Southern Regional Research Center, their oil absorption and frying properties, their acrylamide content when fried, applications, and recent commercialization of the product.

Technical Abstract: Rice starch and flour are popular for use in foods, because they are known to be nutritious, gluten-free, and hypoallergenic – properties which make them particularly desirable for use in infant foods, and in products for people with celiac disease (gluten intolerance). One application for rice starch and flour is batters for frying. Crispy batter coatings are a critical part of the acceptance of fried foods, however, whereas fried batters may enhance the sensory quality of the coated food, they also may introduce undesirable effects to the consumers. Normally, fried batters contain high amounts of oil and contribute to oil-related health problems, such as, obesity and heart disease. These batters may also contain elevated amounts of acrylamide formed during frying. Thus, reduction of both oil uptake and acrylamide is a target for development of improved batters. This paper summarizes the development of low oil-uptake rice batters at the Southern Regional Research Center, their oil absorption and frying properties, their acrylamide content when fried, applications, and recent commercialization of the product.