Substitution of Wheat Flour with Rice Flour in Curry Puff

Abstract

The objective of this research is to study the use of rice flour as a substitute for wheat flour in curry puff product to reduce oil absorption during frying process. Therefore, the study had partially substituted rice flour for wheat flour at various levels which are 0 (control), 20, 40, 60, 80 and 100% (by wheat flour weight). The result showed that the partial substitution of 20% rice flour had the highest acceptable score of overall (7.33±0.15) and had the lowest amount of lipid content (23.75 %). In addition, there were statistically significantly different from other formulas (p<0.05). From then, three kinds of rice flour (20%RF1, 20%RF2 and 20%RF3) were selected from the market in the municipality of Yala province for production of curry puff. The experimenting found that, all 3 types of rice flour contain soft gelatinized flour and had a soft texture when substituted for making the product and rice flour (RF1) with 20% substitution for wheat flour was the highest acceptable scores of color, crispness, oil absorption and overall liking (8.27±0.11). After that, examining the color and chemical composition with the controlled formula (100% wheat flour), the values of L * a * and b * were higher than the control samples and the chemical composition had different values. Especially the lipid content was less than the control formula which concluded that partial substitution of rice flour can reduce oil absorption in curry puff.