Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget

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dc.contributor.authorPanyapathk Pinkaew
dc.contributor.authorOnanong Naivikul
dc.contributor.correspondenceP. Pinkaew; Bachelor of Technology, Program in Food Technology, School of Culinary Arts, Suan Dusit University, Bangkok, 204/3 Sirindhorn Road, Bang Plat, 10700, Thailand; email: hathairat_pin@dusit.ac.th
dc.date.accessioned2025-03-10T07:36:31Z
dc.date.available2025-03-10T07:36:31Z
dc.date.issued2019
dc.description.abstractRice flour based batter (RFBB) formulations were developed for deep-fat fried chicken nugget application. Ten combinations of the waxy rice (Rice Division6, RD6), low apparent amylose content (AAC) (Khao Dawk Mali105, KDML105) and high AAC rice (Rice Division31, RD31) were prepared according to the ten-point augmented simplex centroid mixture design. The AAC of RFBB samples ranged from 5.93 to 29.46% and contained less than 1�ppm of gluten content. After mixing rice flour (RF) with water at the ratio of 1:1.3, the decreased of apparent viscosities was found. Result showed that wheat flour based batter (WFBB) had higher wet pick-up (51.97%) than unblended RFBB (29.05�44.82%). However, the wet pick-up value was improved upon mixing three types of RF at various ratios. The RFBB formulas which contained high amount of dry-milled RD31 flour were more lightness and redness than others. These results suggested that the combination of RD6:KDML105:RD31 at the ratio of 16.7:16.7:66.7 provided the desirable RFBB as it contained similar AAC to WFBB. In addition, the coated chicken nugget with this sample tended to retain moisture content in both crust and core regions, and reduce oil content due to better oil resistance of RF than wheat flour. � 2019, Association of Food Scientists & Technologists (India).
dc.identifier.citationJournal of Food Science and Technology
dc.identifier.doi10.1007/s13197-019-03791-w
dc.identifier.issn221155
dc.identifier.scopus2-s2.0-85067397729
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4861
dc.languageEnglish
dc.publisherSpringer
dc.rightsAll Open Access; Bronze Open Access; Green Open Access
dc.rights.holderScopus
dc.subjectFried chicken nugget
dc.subjectGluten-free
dc.subjectOil content
dc.subjectRice batter
dc.titleDevelopment of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85067397729&doi=10.1007%2fs13197-019-03791-w&partnerID=40&md5=9d048196a99535d71c1d5b95982afba4
oaire.citation.endPage3626
oaire.citation.issue8
oaire.citation.startPage3620
oaire.citation.volume56
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