Oh Dajeong, Jeon Yi Ho, Cho Youngjae
Department of Food Science and Technology, Pusan National University, Miryang 50463, Republic of Korea.
Food Tech Innovation Center, Pusan National University, Miryang 50463, Republic of Korea.
Foods. 2025 Aug 15;14(16):2836. doi: 10.3390/foods14162836.
With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness () and reduced redness () and yellowness (), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry's demands.
随着消费者健康意识的不断提高，对无麸质替代品的需求日益增加，而米粉是一种很有前景的用于鸡肉面糊的无麸质替代品。本研究考察了Baromi - 2米粉颗粒大小变化对面糊流变学以及油炸鸡肉品质特性的影响。Baromi - 2是一种专门为满足现代食品加工业需求而培育的水稻品种，尤其适用于需要干磨的应用。基于其物理化学性质，包括持水能力（WHC）、直链淀粉含量和破损淀粉水平，对五种颗粒大小（60、100、120、160和180目）进行了评估。对面糊稠度进行了评估，并分析了油炸性能，包括裹衣量、烹饪损失、水分含量、外皮颜色和质地特性。结果表明，较细的颗粒大小（如180目）表现出较高的持水能力和面糊粘度，导致流动性降低和附着力增强。这些特性有助于提高裹衣量、改善油炸过程中的水分保留并减少烹饪损失。用较细颗粒制备的油炸鸡肉质地柔软、粘性好，外皮颜色浅，具有较高的亮度（L*）、较低的红色度（a*）和黄色度（b*），呈现出视觉上吸引人的产品。相比之下，较大的颗粒大小（如60目）导致低粘度、涂层不均匀和高烹饪损失。本研究强调了米粉颗粒大小在优化面糊功能和提高油炸食品质量方面的关键作用。此外，这些发现表明有潜力弥合消费者对更健康油炸食品的需求与食品行业需求之间的差距。
