Sains Malaysiana 38(2): 177-183(2009)

 

Properties of Coating Systems During the Initial Period of Deep-Fat Frying as

Affected by Flour Type, Temperature and Pressure

(Ciri Sistem Salutan Semasa Tahap Awal Penggorengan Sebagaimana Dipengaruhi

 Oleh Jenis Tepung, Suhu dan Tekanan)

 

 

Salma Mohamad Yusop, Mohamad Yusof Maskat,

Wan Aida Wan Mustapha & Aminah Abdullah

Food Science Program, School of Chemical Sciences and Food Technology

Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor, Malaysia

 

 

Received:   27 July 2007 / Accepted:   12 July 2008

 

 

ABSTRACT

 

This study was carried out to determine the properties of coatings made from wheat, rice and sago flour when fried under different frying temperature and pressure during the initial period of deep-fat frying. Three types of batter made from wheat, rice and sago flour were prepared by mixing each flour with water at a ratio of 1:1.2 (flour: water). Poultry nuggets were dipped in the prepared batter and fried for 0, 6, 18 and 30 seconds at three frying temperatures (150, 165, 180°C) and two frying pressures (102 and 156 kPa). Results showed that the frying pressure applied did not produce any significant effect on moisture content, normalized moisture loss and fat content up to 30 seconds of frying. All parameters except moisture content of the coating region were significantly (p<0.05) affected by flour type. Coating from sago flour produced the highest normalized moisture loss and fat content compared to other flour.

 

Keywords : Coating; frying, flour type; pressure; temperature

 

 

ABSTRAK

 

Kajian ini telah dijalankan untuk menentukan sifat salutan daripada tepung gandum, beras dan sagu apabila digoreng menggunakan suhu dan tekanan penggorengan yang berbeza semasa peringkat awal penggorengan. Tiga jenis cecair penyalut daripada tepung gandum, beras dan sagu telah disediakan dengan mencampurkan setiap jenis tepung dengan air pada nisbah 1:1.2 (tepung: air). Nuget ayam dicelupkan ke dalam cecair salutan dan digoreng selama 0, 6, 18 dan 30 saat pada tiga suhu penggorengan (150, 165, 180oC) dan dua tekanan penggorengan (102 dan 156 kPa). Keputusan menunjukkan tekanan penggorengan yang digunakan tidak memberikan kesan yang bererti terhadap kandungan lembapan, kandungan lembapan ternormal dan kandungan lemak sehingga 30 saat penggorengan. Semua parameter melainkan kandungan lembapan bahagian salutan dipengaruhi secara bererti (p<0.05) oleh jenis tepung. Salutan daripada tepung sagu menghasilkan kehilangan lembapan ternormal dan kandungan lemak yang paling tinggi berbanding jenis tepung yang lain.

 

Kata kunci : Jenis tepung; penggorengan; salutan; suhu; tekanan

 

REFERENCES

AOAC. 1990. Official Method of Analysis. 15th edition. Washington , DC .  Association of Official Analytical Chemists. USA .

Alberto, D., Gilles, T., Olivier, V., Dominique, D. & Anne-Lucie, R.W. 1999. Kinetics of Moisture Loss and Fat Absorption During Frying for Different Varieties of Plantains. Journal of the Science of  Food and Agriculture 79: 291-299.

Aguilera, J. M., Cadoche, L., Lopez, C. & Gutierrez, G. 2001. Micro Structural Changes of Potato Cells and Starch Granules Heated in Oil. Food Research International. 34: 939-947.

Ateba, P. & Mittal, G.S. 1994. Modelling the Deep-Fat Frying of Beef Meat Balls. International Journal of Food Science and Technology  29: 429-440.

Farkas, B.E., Singh, R.P. & McCarthy, M.J. 1992. Measurement of Oil/Water Interface in Foods During Frying. In Advances in Food Engineering, (R.P., Singh, and A., Wirakartakusumah, eds.), pp. 237-245.: Boca Raton , Fla. CRC Press, Inc.

Fennema, O.R. 1985. Water and Ice. In Food Chemistry. (Fennema, O.R. ed.), pp. 23-68. Marcell Dekker Inc., New York .

Gamble, M.H., Rice, P. & Selman, J.D. 1987. Relationship Between Oil Uptake and Moisture Loss during Frying of Potato Slices. International Journal of Food Science and Technology 2: 233-241.

Gamble, M.H., & Rice, P. 1988. The Effect of the Slice Thickness on Potato Crisp Yield and Composition. Journal of Food Engineering 8: 31-46.

Keller, C., Escher, F. & Solms, J. 1986. A Method for Localizing Fat Distribution in Deep-Fat Fried Potato products. Lebensm. Wiss. Technol. 19: 346-348.

Khairunizah, H.K., Maskat, M.Y., Wan Aida, W.M. & Aminah, A. 2008. Effect of Batter From Three DDifferent Flour and its Mixtures on the Physico-Chemical Properties of Fried Chicken Breasts. International Journal of Food Engineering. (in press).

Kimber, M.P. & Holding, S. 1987. Some Technological Aspects of Batter. In 1st European  Symposium on Savoury Coatings, pp. 85-89 London . Elsevier Applied Science Publishers LTD,

Kulp, K. & Loewe, R. 1990. Batters and Breadings, pp. 15. American Association of Cereal Chemists, Inc.

Mallikarjunan, P., Chinnan, M.S., Balasubramaniam, V.M., & Phillips, R.D. 1997. Edible Coating for Deep-Fat Frying of Starchy Products. Lebensm. Wiss. Technol. 30: 709–714.

McDonough, C., Gomez, M.H., Lee, J.K., Waniska, R.D. & Rooney, L.W. 1993. Environmental Scanning Calorimetry Evaluation of Tortilla Chip Microstructure During Deep Fat-Frying. Journal of Food Science. 58(1): 199-203.

Montgomery, D.C. 1991.  Design and Analysis of Experiments. 3rd Edition. New York: John Wiley & Sons.

Moreira, R.G., Castell-Perez , M.E. & Barrufet, M.A. 1999. Fried Product Quality. In Deep-Fat Frying, pp. 103.

Saguy, I.S. & Pinthus, E.J. 1995. Oil Uptake during Deep Fat-Frying: Food Technology 49(4): 142-145.

Salma, M.Y., Maskat, M.Y., Wan Aida, W.M. & Aminah, A. 2008. Coating Gelatinization During Initial Frying Period as Affected by Temperature. Sains Malaysiana. 37(1): 65-69.

SAS Institute, Inc. 1997. SAS User’s Guide: Statistics. Version 5 Edition.  New York SAS Institute, Inc. Cary.

Varela, G. 1988. Current Facts About Frying of Food. In Frying of Food Principles, Changes, New Approaches, pp. 9-25 Chicester. Ellis Harwood Ltd.

 

 

 
previous