Amylose and Protein Contents of Rice Cultivars as Related to Texture of Rice‐based Fries

Abstract

ABSTRACT Mixtures of short‐, medium‐, and long‐grain rice flours, defatted rice bran, salt, and water were extruded and fried to produce French fry‐like products. Amylose and protein correlated positively with instrumental measures of hardness and gumminess. Water contents of frozen and fried fries correlated negatively with hardness and gumminess. Low protein rice cultivars retained more water than high protein cultivars during extrusion followed by cooling. Amylose content correlated negatively with water content of fried fries. Fries formulated from waxy rice had hardness and gumminess comparable to commercial French‐fried potatoes, but all other fries were too hard and gummy.