Oil uptake properties of fried batters from rice flour

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%.