Title: Effects of rice batter on oil uptake and sensory quality coated fried okra. Authors
Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 27, 2005
Publication Date: April 30, 2005
Citation: Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on oil uptake and sensory quality coated fried okra. American Oil Chemists' Society Meeting. Technical Abstract: Okra was coated and deep-fat fried with batters of flour sources, including rice flour, a mixture of rice flour, and small amounts of pregelatinized rice flour (PGRF), and, as a control, the traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties of the rice batter. Oil uptake of the fried batter decreased with the addition of up to 5% PGRF. Rice flour fried-batters, with and without PGRF, were found to absorb substantially lower oil, by as much as 51%, as compared with the wheat batter. The fried okra coated with the rice batter containing 5% PGRF, when evaluated for sensory properties on appearance and surface attributes, was found to be superior or equal to those with the wheat batter and rice batter without PGRF. Particularly, its golden brown color is considered more desirable than the lighter yellow color of the other two entities. Similarly, most of its first-bite and after-chew properties were either slightly better or in the normal range of consumer acceptability. Specifically, its distinctive crispiness is considered a positive attribute, whereas, its slightly higher toothpacking properties, while remaining in the acceptable range, may be noticeable to some consumers.