Effects of flour sources on acrylamide formation and oil uptake in fried batters

Abstract

Abstract Food batters were formulated using flours of long‐grain rice, waxy rice, wheat, or corn. Acrylamide and oil analyses were conducted for the flour and the corresponding fried batter. During frying, the formation of acrylamide ranged from 82 ng/g for the long‐grain rice batter to 263 ng/g for the corn batter. Oil uptake ranged from 21.4% for the long‐grain rice batter to 47.3% for the wheat batter. The incorporation of 5% pregelatinized rice flour and 1.5–3.0% milk as functional additives into the long‐grain rice batter only slightly increased the acrylamide and oil contents.