Effect of Pre-gelatinized rice flour to reduce fat absorption in deep-fried sliced banana fritters

Abstract

The aim of this research was to study the effect of pre-gelatinized rice flour substituted to rice flour on quality of deep-fried sliced banana fritters. Physical, chemical and sensory characteristics of the products were investigated. The use of pre-gelatinized rice flour instead of 2, 4, 6 and 8 % rice flour in the preparation of fritters were studied. It was found that the percentage of banana weight after coating pick up was 43.29, 44.56, 49.67 and 53.17, respectively, which was higher than that of the banana coated pick up using rice flour which was 36.54 (p≤0.05). The percentage of coating yield was 4.42, 6.08, 10.61 and 11.22, respectively, which was higher than that of -0.62 using rice flour (p≤0.05). The moisture content of deep-fried banana using pre-gelatinized rice flour substituted to rice flour was 32.49, 33.08, 33.53 and 34.31%, respectively, which was higher than that of rice flour coated bananas with a moisture content of 30.26% (p≤0.05). Fat content was 13.21, 11.87, 11.12 and 9.26%, respectively, which was lower than that of rice flour coated bananas with fat content of 15.42% (p≤0.05). It was found that using pre-gelatinized rice flour instead of rice flour 2-8% were able to reduce fat content of deep-fried banana by 14.29, 23.05, 27.87 and 39.92%, respectively, when compared to deep-fried banana coating with rice flour. The deep-fried banana coated with pre-gelatinized rice flour instead of 2% rice flour received a statistically significantly higher score on appearance, color, taste, texture and overall acceptance than the others (p≤0.05). Color values ​​(L* a* b*) of deep-fried banana fritters were 51.32, 11.61 and 26.81, respectively. Hardness of the product was 0.265 N.