Influence of Baromi-2 Rice Flour Particle Size on Gluten-Free Batter Rheology and Quality Characteristics of Deep-Fat Fried Chicken.

Abstract

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (<i>L*</i>) and reduced redness (<i>a*</i>) and yellowness (<i>b*</i>), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry's demands.