Title of article :
Coating Gelatinization During Initial Frying Period As Affected By Temperature
Author/Authors :
Mohamad Yusop, Salma Universiti Kebangsaan Malaysia - Faculty of Science and Technology - Food Science Program, School of Chemical Sciences and Food Technology, Malaysia , Maskat, Mohamad Yusof Universiti Kebangsaan Malaysia - Fakulti Sains dan Teknologi - Program Sains Makanan ,Pusat Pengajian Sains Kimia dan Teknologi Makanan, Malaysia , Wan Mustapha, Wan Aida Universiti Kebangsaan Malaysia - Fakulti Sains dan Teknologi - Program Sains Makanan,Pusat Pengajian Sains Kimia dan Teknologi Makanan, Malaysia , Abullah, Aminah Universiti Kebangsaan Malaysia - Faculty of Science and Technology - Food Science Program, School of Chemical Sciences and Food Technology, Malaysia
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
Keywords :
Coating , frying , gelatinization, temperature , wheat flour
