Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions

Authors: Boue, Stephen; Chen, Ming Hsuan; Daigle, Kim; Lea, Jeanne; Bett Garber, Karen

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/15/2021
Publication Date: 11/17/2021
Citation: Boue, S.M., Chen, M., Daigle, K.W., Lea, J.M., Bett Garber, K.L. 2021. Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions. Cereal Chemistry. 99(3);454-466. https://doi.org/10.1002/cche.10502.
DOI: https://doi.org/10.1002/cche.10502

Interpretive Summary: The oil absorption, textural, and sensory characteristics of fried rice batters with varying amount of resistant starch (RS) were investigated. Adding resistant starch to rice batters or using a high RS rice flour significantly increased resistant starch contents after frying. Increasing the RS content did not alter the oil absorption content of fried rice batters, which were all significantly lower in oil content compared to fried wheat batter. The instrumental textural analysis of the fried batters indicated all of the fried rice flour batters used had higher hardness values and quantity of fractures when compared to wheat batter. Adding 5% HiMaize RS or 15% rice RS to rice flour batters did not alter the instrumental texture significantly when compared to rice flour alone, except that the quantity of fractures was significantly lower for fried rice flour with 15% rice RS. Sensory evaluation using battered onion strips indicated that adding RS to rice flour batters did not significantly alter values. However, the sensory evaluation for battered onion strips using low, medium, and high RS rice flours indicated the low RS rice flour displayed significantly higher values for hardness, fracturability, and crispness when compared to the high RS rice flour. Overall, the addition of RS or the use of high RS rice flour in fried foods may not significantly alter the textural and sensory attributes that consumers enjoy and can be added as a functional fiber to promote better health.

Technical Abstract: The oil absorption, textural, and sensory characteristics of fried rice batters with varying amount of resistant starch (RS) were investigated. Adding resistant starch (RS2 and RS3) to rice batters or using a high RS rice flour significantly increased resistant starch contents after frying. Increasing the RS content did not alter the oil absorption content of fried rice batters, which were all significantly lower in oil content compared to fried wheat batter. The instrumental textural analysis of the fried batters indicated all of the fried rice flour batters used had higher hardness values and quantity of fractures when compared to wheat batter. Adding 5% HiMaize RS or 15% rice RS to rice flour batters did not alter the instrumental texture significantly when compared to rice flour alone, except that the quantity of fractures was significantly lower for fried rice flour with 15% rice RS. Sensory evaluation using battered onion strips indicated that adding RS to rice flour batters did not significantly alter the attributes for hardness, fracturability, crispness, and toothpacking. However, the sensory evaluation for battered onion strips using low, medium, and high RS rice flours indicated the low RS rice flour displayed significantly higher values for hardness, fracturability, and crispness when compared to the high RS rice flour. Overall, the addition of RS or the use of high RS rice flour in fried foods may not significantly alter the textural and sensory attributes that consumers enjoy and can be added as a functional fiber to promote better health.