Effect of rice flour on edible quality of crusts from deep-fat-fried battered food

In order to improve the edible quality of deep-fat-fried battered ( DFFB) food, the different rice materials for the batter were screened, and the influences of four kinds of rice flours ( Thailand rice, Dongbei rice, Dao HuaXiang rice and glutinous rice) on oil content, color, shear force and sensory evaluation of crusts from DFFB product were explored by using DFFB model system.Results showed that oil content of crust consisted with 16% Dao Hua Xiang rice flour was 11.26%; when 32% Thailand rice flour was added to the batter, its oil content was the lowest ( 10.71%) .Taking color into consideration, the DFFB product had the highest L value ( 61.31) when 16% Thailand rice flour was added to the batter; while the crusts with the addition of glutinous rice had a trend of increasing on L value.The shear force of crusts prepared with 16% Dao Hua Xiang got the highest value ( 47.75N) , while that of crusts prepared with 40% glutinous rice was only 19.21N.By comprehensive consideration, Dao Hua Xiang rice flour was the preferred variety for processing of DFFB product.