Kesan Penggantian Tepung Beras dan Tepung Sagu ke atas Ciri Fizikokimia dan Sensori Bahan Salut (Effect of Substituting Rice Palm Flour and Sago Flour on the Pyhsicochemical Characteristics and Sensory of Coating Formulation)
Wan Aida Wan Mustapha, and Teoh, Meng Hong, and Aminah Abdullah, (2002) Kesan Penggantian Tepung Beras dan Tepung Sagu ke atas Ciri Fizikokimia dan Sensori Bahan Salut (Effect of Substituting Rice Palm Flour and Sago Flour on the Pyhsicochemical Characteristics and Sensory of Coating Formulation). Sains Malaysiana , 31 . pp. 261-272. ISSN 01266039 Full text not available from this repository. Official URL: http://pkukmweb.ukm.my/~jsm/english_journals/vol31_2002/vol31_02page261-272.html AffiliationsUniversiti Kebangsaan Malaysia, Faculty of Science and Technology. School of Chemical Sciences and Food Technology. Food Science Program
Universiti Kebangsaan Malaysia, Faculty of Science and Technology. School of Chemical Sciences and Food Technology. Food Science Program
Universiti Kebangsaan Malaysia, Faculty of Science and Technology. School of Chemical Sciences and Food Technology. Food Science Program AbstractThis study was carried out to evaluate the effect of substituting rice flour and sago flour on the physicochemical characteristic and sensory evaluation of coating formulation. Using a mixture design, ten formulations were obtained. Dilution 1:2 of weight of dry mixture to water was used. Deboned and skinless breast chicken meat served as a carrier. Results of preliminary study on wheat, rice and sago flours showed that wheat flour contained 3.5% damaged starch compared to 1.0% in rice flour and sago flour. The three types of flours also had different protein contents, wheat (13.7%), rice (8.9%) and sago (0.1%). Different types of flours contributed to different viscosity to the batter. The pH value of batter did not show any differences. Substitution of rice and sago flours showed reduction in oil absorption during cooking and improved moisture retension of chicken. In general, the mean scores of each attribute was not significantly different except for juiciness and overall acceptance. Formulation 10 (ratio wheat: rice: sago equal to 1:1:1) was found to be the most acceptable formulation based on physico-chemical characteristic whereas formulation 8 (ratio wheat: rice: sago equal to 1:1:2) for the sensory evaluation.
Kajian ini dilakukan untuk melihat kesan penggantian tepung beras dan tepung sagu ke atas ciri-ciri fizikokimia dan sensori bahan salut. Sepuluh formulasi dihasilkan melalui kaedah ujian campuran segitiga. Pencairan 1:2 berat campuran kering kepada berat air digunakan. Daging dada ayam tanpa kulit dan tanpa tulang digunakan sebagai pembawa. Kajian awal terhadap tepung gandum, tepung beras dan tepung sagu menunjukkan kandungan kanji termusnah tepung gandum adalah 3.5% berbanding tepung beras dan tepung sagu sebanyak 1%. Ketiga-tiga jenis tepung juga mempunyai kandungan protein yang berbeza iaitu gandum (13.7%), beras (8.9%) dan sagu (0.1%). Penggunaan jenis tepung yang berlainan memberikan kelikatan yang berbeza bagi adunan penyalut. Nilai pH adunan penyalut tidak menunjukkan sebarang perubahan. Penggantian tepung beras dan tepung sagu menunjukkan kesan pengurangan penyerapan minyak semasa penggorengan serta pengekalan kandungan kelembapan daging ayam yang disalut. Secara keseluruhan, min skor menunjukkan tiada perbezaan bererti (p>0.05) bagi setiap formulasi bagi kesemua atribut yang diuji kecuali atribut kejusian dan penerimaan keseluruhan. Formulasi 10 (nisbah gandum: beras: sagu adalah 1:1:1) paling diterima dari segi ciri-ciri jizikokimia manakala Formulasi 8 (nisbah gandum: beras: sagu adalah 1:1:2 ) untuk penilaian sensori. Repository Staff Only: item control page
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