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Coating Gelatinization During Initial Frying Period as Affected by Temperature

Salma Mohamad Yusop, and Mohamad Yusof Maskat, and Wan Aida Wan Mustapha, and Aminah Abdullah, (2008) Coating Gelatinization During Initial Frying Period as Affected by Temperature. Sains Malaysiana , 37 (1). pp. 65-69. ISSN 01266039

Full text not available from this repository.

Official URL: http://pkukmweb.ukm.my/~jsm/pdf_files/SM-PDF-37(1)March2008/08.pdf

Affiliations

Universiti Kebangsaan Malaysia. Faculty of Science and Technology. Centre for Chemical Sciences and Food Technology
Universiti Kebangsaan Malaysia. Faculty of Science and Technology. Centre for Chemical Sciences and Food Technology
Universiti Kebangsaan Malaysia. Faculty of Science and Technology. Centre for Chemical Sciences and Food Technology
Universiti Kebangsaan Malaysia. Faculty of Science and Technology. Centre for Chemical Sciences and Food Technology

Abstract

The gelatinization properties of coating during initial frying period at different temperatures was studied. Chicken nuggets, as substrate, were immersed in batter and then fried at temperatures of 150, 165 and 180oC for 0, 6, 18 and 30 s. After frying, the coating and substrate were analyzed separately for moisture content. The coating layer was also analyzed for onset (To), peak (Tp) and end (Te) temperatures and gelatinization enthalpy. Results showed no significant effect of frying temperature on the moisture content of both coating and substrate. However, a decreasing trend in moisture content can be noticed with increasing frying period up to 30s for all temperature studied. There were no significant effect of frying temperature on the To, Tp and Te. However, frying at 180 oC produced a higher degree of gelatinization after 6s. The increase in gelatinization rate when fried at a higher temperature may be attributed to the increase in heat transfer rate during frying.

(Sifat pengelatinan salutan semasa peringkat awal penggorengan pada beberapa suhu yang berbeza telah dikaji. Nuget ayam, sebagai substrat, dicelup ke dalam cecair penyalut dan kemudiannya digoreng pada 150, 165 dan 180oC selama 0, 6, 18 dan 30s. Selepas penggorengan, bahagian salutan dan substrat dianalisis secara berasingan untuk kandungan lembapan. Bahagian salutan juga dianalisis untuk suhu permulaan (To), puncak (Tp) dan akhir (Te) serta entalpi pengelatinan. Keputusan menunjukkan tiada kesan ketara oleh suhu penggorengan terhadap kandungan lembapan kedua-dua bahagian salutan dan substrat. Tetapi, terdapat pola pengurangan kandungan lembapan dengan peningkatan masa penggorengan sehingga 30s untuk setiap suhu yang dikaji. Tiada kesan ketara oleh suhu penggorengan terhadap To, Tp dan Te. Tetapi, penggorengan pada 180 oC menghasilkan darjah pengelatinan yang lebih tinggi selepas 6s. Peningkatan kadar pengelatinan apabila digoreng pada suhu yang lebih tinggi boleh disebabkan oleh peningkatan kadar perpindahan haba semasa penggorengan).

Item Type:Journal
Keywords:Coating; frying; gelatinization, temperature; wheat flour
Subjects:Q Science, Computer Science
ID Code:2804

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