In this study, chicken fry was made using batter prepared from a frying pre-mix that replaced wheat flour (WF) with floury rice powder (FRP) at ratios of 0% (control group), 25% (FRP-25 group), 50% (FRP-50 group), 75% (FRP-75 group), and 100% (FRP-100 group). The physicochemical and acceptability of the finished chicken fry were assessed to provide basic data for product development studies using FRP. The experimental groups that replaced WF with FRP showed higher water binding capacity and lower fat binding capacity than the control group (p<0.05). The viscosity of the batter decreased significantly as the proportion of FRP increased (p<0.05). The pick-up rate measurement results showed significantly lower values in experimental groups compared to the control group (p<0.05). The color measurement results of the chicken fry showed that as the substitution ratio of FRP to WF increased, lightness decreased, and redness increased (p<0.05). The browning index also showed a significant increase as the substitution ratio of FRP increased. The acceptance test results showed that the FRP-100 experimental group was significantly higher in all acceptability characteristics than the control group (p<0.05).

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 가루쌀 분말 프리믹스를 이용한 닭튀김 제조
    3. 수분 및 지방 결합력
    4. 반죽의 점도 및 픽업률
    5. 색도, 갈변 지수 및 외관
    6. 조직감
    7. 기호도 검사
    8. 통계분석
III. 결과 및 고찰
    1. 수분 결합력 및 지방 결합력
    2. 반죽의 점도 및 픽업률
    3. 색도, 갈변 지수 및 외관
    4. 닭튀김의 조직감
    5. 기호도 평가
IV. 요약 및 결론
저자정보
Conflict of Interest
References

• 하혜민(국립군산대학교 식품영양학과) | Hye-Min Ha (Department of Food and Nutrition, Kunsan National University)
• 이연경(이마트24) | Yeon-Kyeong Lee (Store Management Team, emart24)
• 이인선(국립군산대학교 식품영양학과) | In-Seon Lee (Department of Food and Nutrition, Kunsan National University) Corresponding author