naa a22 4500 510725554 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0721-5 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0721-5 Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System [Elektronische Daten] [Seung Lee, Jiyoung Yoo, George Inglett, Suyong Lee] The particle size effects of high-amylose rice (Goami 2) flour on quality attributes of frying batters were characterized in terms of physicochemical, rheological, and oil-resisting properties. High-amylose rice flours were fractionated into four fractions (70, 198, 256, and 415μm) of which morphology was also analyzed by scanning electron microscopy. Rice flour with smaller particle size exhibited a higher degree of starch gelatinization, giving rise to increased pasting parameters. When the rice flours were incorporated into frying batters, higher steady shear viscosity was observed in the batters with finer rice flour, which could be well characterized by the power law model. In addition, the dynamic viscoelastic properties of the batters were enhanced by the use of rice flour with smaller particle size, which also caused an increase in batter pickup. When subjected to deep fat frying, the batters with finer rice flour exhibited reduced moisture loss. Furthermore, the oil uptake was found to have a positive correlation with the particle size of rice flour (R 2 = 0.88), even showing the reduction of oil uptake by 15%. It could be synergistically attributed to the formation of outer starch granular layers, high batter viscosity/pickup, and reduced moisture loss by finer rice flour. Springer Science+Business Media, LLC, 2011 Particle size nationallicence High-amylose rice flour nationallicence Oil uptake nationallicence Frying nationallicence Rheology nationallicence Lee Seung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong,, 143-747, Seoul, Gwangjin-gu,, South Korea aut Yoo Jiyoung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong,, 143-747, Seoul, Gwangjin-gu,, South Korea aut Inglett George Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, ARS, USDA, 1815 N. University Street, 61604, Peoria, IL, USA aut Lee Suyong Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong,, 143-747, Seoul, Gwangjin-gu,, South Korea aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 726-733 1935-5130 6:3<726 2013 6 11947 https://doi.org/10.1007/s11947-011-0721-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0721-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lee Seung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong,, 143-747, Seoul, Gwangjin-gu,, South Korea aut NATIONALLICENCE 700 1- Yoo Jiyoung Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong,, 143-747, Seoul, Gwangjin-gu,, South Korea aut NATIONALLICENCE 700 1- Inglett George Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, ARS, USDA, 1815 N. University Street, 61604, Peoria, IL, USA aut NATIONALLICENCE 700 1- Lee Suyong Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong,, 143-747, Seoul, Gwangjin-gu,, South Korea aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 726-733 1935-5130 6:3<726 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer