Kesan Penggunaan Jenis Tepung terhadap Kelikatandan Parameter Pemprosesan Produk Goreng Bersalut

This study was done to determine the effect of using wheat, rice and sago flour at two different flour: water ratio on the viscosity and processing parameters ofbattered, fried banana. Batter was prepared by mixing wheat, rice and sago flour with water at two ratios of 1 : 1 and 1 : 2 (flour: water). Banana (Musa sapientum) from the Nipah variety were battered and deep-fat fried at an initial temperature of 180°C for 3 minutes. Results showed that wheat flour batter produced the highest while sago flour batter produced the lowest viscosity, coating pickup and cooked yield for both flour: water ratios. A significant difference (p 0.05) was observed between batters from the different flour types in cooking loss at bothflour: water ratio of 1: 1 and 1: 2. For batters with aflour: water ratio of 1 : 2, wheatflour batter resulted in the lowest cooking loss while sago flour batter the highest.