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Hathairat Pinkaew


            The objective of this study was to develop rice flour based French fry product. The dry-milled non-glutinous rice flour from three Thai rice cultivars such as Chai Nat1 (CN1), Khao Ta Heang (KTH) and Khao Dawk Mali 105 (KDML105) was premixed with dry-milled glutinous rice flour (Rice Division6, RD6) at two different ratios 40:60 and 20:80 (w/w). The rice flour based French fry formulations were processed using a co-rotating twin-screw extruder up to 70°C. The 30 cm long, extruded rice flour based French fry samples were cooled at room temperature (RT, 28°C) for 15 min and then cut into 7 cm. The extruded rice flour based French fry samples were prefried in rice bran oil at 170°C for 20 s, stored at -18°C for 1 week and then refried at 170°C for 20 s. Fundamental analyses of all flours found that swelling power and solubility were likely to increase while temperature increasing from 55 to 85°C and chemical compositions (moisture, crude fat, crude protein and amylose contents) were significant different (p<0.05). The microbial quality of extruded rice flour based French fry samples were in the safety level and the statistical analyses showed the interaction between rice varieties and flour ratios on qualities of extruded rice flour based French fry samples either before or after frying (p<0.05). Furthermore, the hardness of samples was related to the swelling power and amylose content. The lowest hardness and oil absorption was provided by KTH: RD6 in the ratio of 40:60.

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