Date of Graduation
Master of Science in Human Environmental Science (MS)
General Human Environmental Sciences
Robert J. Harrington
Second Committee Member
Third Committee Member
Fourth Committee Member
Biological sciences; Health and environmental sciences; Flour type; Fried food; Rice flour; Sensory evaluation
This study investigated the impact of different flour-batter types on protein rich food in regard to people’s overall liking and sensory preferences (saltiness, flavor, texture, moisture, and color). In addition, all battered fried chicken, fish, shrimp, pork, and beef were analyzed for fat, calories, and protein content in the Central Analytical Laboratory at the University of Arkansas. Two hundred thirty-five participants completed the questionnaire containing five major sections. Respondents evaluated samples of battered fried chicken, fish, shrimp, pork, and beef using all-purpose flour (APF), rice-flour (RF), and potato flour (PF). Data was analyzed using binomial analysis and paired sample t-test to determine whether a significant difference existed among participants’ preferences, likings, and sensory evaluations regarding three types of flour used to batter chicken, fish, shrimp, pork, and beef. The laboratory results showed that RF was less fat absorbent, higher in protein, and lower in caloric content compared to APF and PF. Sensory evaluation results showed no significant difference in participants’ preference comparing RF with APF. Therefore, this study suggested RF was a healthier alternative to APF. The findings of this study may be beneficial to full service restaurants, fast food chains, and families for home cooking.
Siahmakoun, Lobat, "Preferences and Nutrient Composition: The Impact of Flour Types on Battered Fried Food" (2015). Theses and Dissertations. 1270.