Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 12/16/2004
Publication Date: 12/17/2004
Citation: Kadan, R.S. 2004. Effects of rice flours in wheat-based fried snack food. Proceedings of 30th Rice Technical Working Group Meeting. 30:142. Interpretive Summary:
Technical Abstract: Rice grain, because of its unique attributes, such as; ease of digestion, bland taste, and hypoallergenic properties is becoming a popular food in the U.S. diet. During milling, 15-20% of the kernels break, and these sell at a much lower price than whole kernels. We have an active research program to develop value added food products from flour made from broken rice. In order to learn their potential use in new foods, broken kernels from two rice cultivars, a long grain (Cypress), and a waxy (glutinous, NFD 108) were extruded at various temperatures, and their functional properties characterized. The two flours were also added into a popular southern fried wheat flour based snack food (Café Du Monde mix), and the directions followed to make the snack. The results showed that a substitution of either 25% unextruded long grain rice flour, or 70 degrees C extruded long grain-rice flour into the wheat-based fried snack decreased its fat absorption by 35-50%, without affecting the overall texture. Further research is needed to evaluate the additions of long grain flours in other wheat based fried foods and batters to lower their fat absorption ability, and hence, the impact on endemic obesity.