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Title: CHARACTERIZATION OF STEAM JET-COOKED BARLEY FLOUR AND ITS APPLICATION IN FRYING BATTERS TO REDUCE OIL UPTAKE

Author
item Lee, Suyong

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: 6/25/2006
Publication Date: 6/25/2006
Citation: Lee, S. 2006. Characterization of steam jet-cooked barley flour and its application in frying batters to reduce oil uptake [abstract]. National Meeting of Institute of Food Technologists/Food Expo. Paper No. 0078D-43.

Interpretive Summary:

Technical Abstract: As a traditional and convenient method of preparing foods, frying with batters has been widely used all over the world, and its products have been consumed in large amounts. However, fried foods contain significant amounts of fat, even up to 50% of the total weight which can be associated with obesity and heart disease. Therefore, there is a need to reduce oil uptake during frying due to increased health awareness of consumers. The objective of this study was to investigate the effect of steam jet-cooked barley flour on oil uptake from batters used in frying and correlated with its pasting and rheological properties. Barley flour was subjected to steam jet-cooking, followed by drum drying. The rheological and pasting properties of the product were investigated by using a stress-controlled rheometer and RVA, respectively. Wheat flour was then replaced with steam jet-cooked barley flour in batter formulations, and its effects on moisture content and oil uptake of batter coatings were examined. The RVA pasting curves showed that steam jet-cooked barley flour exhibited high initial viscosity, which was continuously reduced during heating. In rheological measurements, it had shear-thinning and viscoelastic properties like non-interacting polysaccharides with entanglements. In addition, frying batters containing steam jet-cooked barley flour exhibited higher viscosity and elastic properties than the control. The steam jet-cooked flour produced batter coatings with high moisture content and low oil uptake, possibly related to its high water binding capacity. In this study, steam jet-cooked barley flour was shown to be effective in reducing oil absorption and may be used to develop new batter formulations for deep-fat fried food products.