Amylose and protein contents of rice cultivars as related to texture of rice-based fries

Mixtures of short-, medium-, and long-grain rice flours, defatted rice bran, salt, and water were extruded and fried to produce French fry-like products. Amylose and protein correlated positively with instrumental measures of hardness and gumminess. Water contents of frozen and fried fries correlate...

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Bibliographic Details
Published in:Journal of food science 1997-07, Vol.62 (4), p.701-703
Main Authors: Kadan, R.S. (USDA, ARS, SRRC, New Orleans, LA.), Champagne, E.T, Ziegler, G.M. Jr, Richard, O.A
Format: Article
Language:English
Subjects:
AMILOSA
AMYLOSE
Biological and medical sciences
CALIDAD
Carbohydrates
Cereal and baking product industries
CEREAL PRODUCTS
CEREALE
CEREALES
CEREALS
CONTENIDO PROTEICO
Food industries
Food science
Fundamental and applied biological sciences. Psychology
ORYZA SATIVA
PRODUCTOS DERIVADOS DE CEREALES
PRODUIT CEREALIER
protein
PROTEIN CONTENT
PROTEINAS
PROTEINE
PROTEINS
QUALITE
QUALITY
Rice
rice-based fries
TENEUR EN PROTEINES
texture
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Summary:Mixtures of short-, medium-, and long-grain rice flours, defatted rice bran, salt, and water were extruded and fried to produce French fry-like products. Amylose and protein correlated positively with instrumental measures of hardness and gumminess. Water contents of frozen and fried fries correlated negatively with hardness and gumminess. Low protein rice cultivars retained more water than high protein cultivars during extrusion followed by cooling. Amylose content correlated negatively with water content of fried fries. Fries formulated from waxy rice had hardness and gumminess comparable to commercial French-fried potatoes, but all other fries were too hard and gummy
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb15439.x