Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget

  • Panyapathk PinkaewEmail author
  • Onanong Naivikul
Original Article


Rice flour based batter (RFBB) formulations were developed for deep-fat fried chicken nugget application. Ten combinations of the waxy rice (Rice Division6, RD6), low apparent amylose content (AAC) (Khao Dawk Mali105, KDML105) and high AAC rice (Rice Division31, RD31) were prepared according to the ten-point augmented simplex centroid mixture design. The AAC of RFBB samples ranged from 5.93 to 29.46% and contained less than 1 ppm of gluten content. After mixing rice flour (RF) with water at the ratio of 1:1.3, the decreased of apparent viscosities was found. Result showed that wheat flour based batter (WFBB) had higher wet pick-up (51.97%) than unblended RFBB (29.05–44.82%). However, the wet pick-up value was improved upon mixing three types of RF at various ratios. The RFBB formulas which contained high amount of dry-milled RD31 flour were more lightness and redness than others. These results suggested that the combination of RD6:KDML105:RD31 at the ratio of 16.7:16.7:66.7 provided the desirable RFBB as it contained similar AAC to WFBB. In addition, the coated chicken nugget with this sample tended to retain moisture content in both crust and core regions, and reduce oil content due to better oil resistance of RF than wheat flour.


Gluten-free Rice batter Fried chicken nugget Oil content 



Apparent amylose content


Khao Dawk Mali105


Rice Division31


Rice Division6


Rice flour


Rice flour based batter


Wheat flour


Wheat flour based batter



This research was supported by the Thailand Research Fund (TRF) through the Royal Golden Jubilee Ph.D. Program (Contract No. PHD/0238/2551).


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Bachelor of Technology, Program in Food Technology, School of Culinary ArtsSuan Dusit UniversityBangkokThailand
  2. 2.Department of Food Science and Technology, Faculty of Agro-IndustryKasetsart UniversityBangkokThailand

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