Batters were prepared, using rice flour as the main component, and analyzed
for their oil uptake properties during frying. Rice flour resisted oil abs
orption better but was less effective as a thickening agent than wheat flou
r. Of the rice components, increased amylose in the amylopectin/amylose rat
io of the starch decreased the batter oil uptake, whereas increased protein
content had the opposite effect. Various additives were introduced and inv
estigated for their ability to develop viscosity and other desirable charac
teristics for the batter. As additives to the rice flour batters, phosphory
lated starch and gelatinized rice flour enhanced both the thickening and oi
l-reducing capacities of the batter. Compared with values for batters from
wheat flour, the percent batter oil uptake in the fried crust for the modif
ied rice flour batters was decreased by up to 62%, and the percent total oi
l uptake for the whole coated drumstick was reduced by up to 59%.