| dc.description.abstract | The amylogram of corn flour showed a high setback viscosity (570 BU). This property gave hard texture in fried products after 30 minutes of cooling. High setback viscosity in corn flour was due to high amylose content. Therefore, rice flour, tapioca starch, and glutinous rice flour were added to corn flour to reduce the setback viscosity. According to hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. The addition of glutinous rice flour with high amylopectin content, gave lower setback viscosity of the batter (315 BU) compared to setback viscosity of corn flour. A critical moisture content approach was used to predict the shelf life of the batter. The shelf life of the product was 7 months when packaged in polypropylene (0.07 g/m2day.mmHg) at 85% RH. | en |
