A comparative study on the performance of sago flour in a deep-fat fried coating system.

This study was done to determine the performance of sago flour compared to wheat flour in a deep-fat fried coating system. Batter from sago and wheat flour was prepared by mixing the flour with water. Chicken breast, as substrate was battered and fried for 0, 6, 18 and 30 seconds. After each frying interval, samples were analysed for frying parameters, moisture and fat content and gelatinization characteristics. Results showed that, sago batter produced lower viscosity, frying parameters and moisture content, while higher in fat content and gelatinization enthalpy as compared to wheat flour. In conclusion, sago flour was found to be unsuitable as the main ingredient in fried batter systems.