(515a) Optimizing Composition and Frying Parameters of Rice Crackers to Improve Physico-Chemical Properties and Reduce Oil Uptake

The aim of the study was to obtain a healthy snack food with reduced amount of oil uptake. The effect of addition of fish powder to rice crackers on the food's phyico-chemical properties was studied. The effect of four levels of fish powder (0%, 5%, 10% and 15%), three levels of frying temperature (200 ^oC, 220 ^oC and 240 ^oC) and seven levels of frying times (20, 40, 60, 80, 100, 120 and 140 sec.) on the physico-chemical properties of deep fried rice crackers was studied. The results showed that addition of 5%, 10% and 15% fish powder could reduce oil uptake by approximately 10%, 20% and 30%, respectively in comparison to the control with 0% fish powder. The deep fried rice crackers mixed with fish powder tended to be low in crispness, low in expansion ratio and high in bulk density. The color parameter, L* of fried rice crackers decreased with increase in percentage of fish powder. In contrast, a* and b* values increased with increase in amount of fish powder in the deep fried rice crackers. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. On the contrary, the oil uptake increased as the frying temperature and frying time increased. With increase in frying temperature and time, the texture of rice crackers became harder, the bulk density increased, while the expansion ratio decreased. The fried rice crackers mixed with 1% and 2% of methylcellulose were also studied. The results showed that the moisture content in fried rice crackers increased with increase in percentage of methylcellulose. In contrast, the oil uptake in fried rice crackers decreased with increase in percentage of methylcellulose. However, the methylcellulose was less effective in reducing oil uptake. The work on mathematical optimization of control parameters for reducing oil uptake, and improving textural and sensory attributes is currently in progress.