Development of Coating Batter from Colored Rice Flour

Abstract

The objectives of this research were to evaluate the effect of adding colored rice flour (Sangyod and Homnil rices) and percentage of colored rice flours (25, 50, 75 and 100) to replace wheat flour on the qualitied of batter as well as the qualities of fried batter. The results showed that Homnil rice flour-blended batter exhibited higher viscosity and percentage of batter adhesion than Sangyod rice flour-blended batter (p < 0.05). Homnil rice flour-blended fried batter resulted in the higher percentage of batter adhesion, oil absorption and bulk density than Sangyod rice flour-blended fried batter. However, Homnil rice flour-blended fried batter exhibited the lower redness (a*) than Sangyod rice flour-blended fried batter. Significant difference was found in DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP) between Homnil rice flour blending and Sangyod rice flour blending (p < 0.05). Lower viscosity and percentage of batter pick up was noted for batter with the increasing of rice flour substitution. Percentage of batter adhesion and oil absorption of colored rice-fried batter decreased with an increase in the percentage of both rice, whereas the redness, bulk density and antioxidant activity increased.