Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough
The physical characteristics offried dough were studied using model systems based on rice flours. Fried dough of maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice: glutinous rice in the ratio of 75:25 (amylose:amylopectin ratio = 9:69). Volume expansio...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
1994
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3234/ http://psasir.upm.edu.my/id/eprint/3234/1/Effects_of_Various_Food_Components_on_the_Expansion%2C_Oil_Absorption%2C.pdf |
| _version_ | 1848839472407379968 |
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| author | Mohamed, Suhaila Abd Hamid, Norhashimah |
| author_facet | Mohamed, Suhaila Abd Hamid, Norhashimah |
| author_sort | Mohamed, Suhaila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The physical characteristics offried dough were studied using model systems based on rice flours. Fried dough of
maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice: glutinous
rice in the ratio of 75:25 (amylose:amylopectin ratio = 9:69). Volume expansion and oil absorption of the
finished product were found to be directly proportional to the amylopectin content and inversely proportional to
the amylose content of the flour (r2 = 0.98 and 0.96 respectively). The best fitted lines for predicting the volume
expansion and oil absorption offried dough are y = 120.6 + 7.16x and y = 23.4 + 0.15x respectively, where x is
the amylopectin/amylose content of the whole flour. Amylose was found to increase hardness and reduce oil
absorption of the fried product. Grispiness of the fried product was further improved by the addition of a little egg
albumin, oil, GaGa] and pregelatinised rice flour. Although pregelatinised rice flour improved crispiness, it
increased oil absorption. Oil absorption was reduced by the addition of 2.5 -5.5% oil and 4 -12% egg albumin
to the flour. |
| first_indexed | 2025-11-15T07:11:59Z |
| format | Article |
| id | upm-3234 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:11:59Z |
| publishDate | 1994 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-32342015-09-02T01:56:37Z http://psasir.upm.edu.my/id/eprint/3234/ Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough Mohamed, Suhaila Abd Hamid, Norhashimah The physical characteristics offried dough were studied using model systems based on rice flours. Fried dough of maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice: glutinous rice in the ratio of 75:25 (amylose:amylopectin ratio = 9:69). Volume expansion and oil absorption of the finished product were found to be directly proportional to the amylopectin content and inversely proportional to the amylose content of the flour (r2 = 0.98 and 0.96 respectively). The best fitted lines for predicting the volume expansion and oil absorption offried dough are y = 120.6 + 7.16x and y = 23.4 + 0.15x respectively, where x is the amylopectin/amylose content of the whole flour. Amylose was found to increase hardness and reduce oil absorption of the fried product. Grispiness of the fried product was further improved by the addition of a little egg albumin, oil, GaGa] and pregelatinised rice flour. Although pregelatinised rice flour improved crispiness, it increased oil absorption. Oil absorption was reduced by the addition of 2.5 -5.5% oil and 4 -12% egg albumin to the flour. Universiti Putra Malaysia Press 1994 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3234/1/Effects_of_Various_Food_Components_on_the_Expansion%2C_Oil_Absorption%2C.pdf Mohamed, Suhaila and Abd Hamid, Norhashimah (1994) Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough. Pertanika Journal of Tropical Agricultural Science, 17 (1). pp. 7-12. ISSN 0126-6128 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2017%20(1)%20Apr.%201994/JTAS%20Vol.17%20(1)%201994%20(Page%207%20-%2012).pdf |
| spellingShingle | Mohamed, Suhaila Abd Hamid, Norhashimah Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough |
| title | Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough |
| title_full | Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough |
| title_fullStr | Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough |
| title_full_unstemmed | Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough |
| title_short | Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough |
| title_sort | effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough |
| url | http://psasir.upm.edu.my/id/eprint/3234/ http://psasir.upm.edu.my/id/eprint/3234/ http://psasir.upm.edu.my/id/eprint/3234/1/Effects_of_Various_Food_Components_on_the_Expansion%2C_Oil_Absorption%2C.pdf |