Effect of different types of flour on the oil absorption and crispness of fried batter / Shirariza Alias

Fried batter is primary thought as enhancing a food product's appearance and taste characteristics. Fried batter adds value to a product by improving the texture, flavor, color and reducing water loss during flying which in turn, lowers oil absorption. Crispness and oil absorption of fried batter were studied by increasing the substitution with rice flour, high protein flour and corn flour for wheat flour. The weight of flour in control and samples was 300g respectively. It was found that, crispness of fried batters increased with increasing the substitution with rice flour and corn flour for wheat flour to a level of 150g. Above this level, the crispness of the fried batter begins to decrease. When high protein flour was used to substitute wheat flour at level of 50-3OOg, it was found that increasing content of high protein flour increased the crispness of fried batter. Oil absorption of fried batter decreased with increasing substitution with rice flour and corn flour while oil absorption was increased as the substitution with high protein flour increased. The best formulation for optimal crispness and oil absorption of fried batter consisted of 1 part of wheat flour and 2 parts of corn flour.