Coating gelatinization during initial frying period as affected by temperature

Research output: Contribution to journalArticle

2 Citations (Scopus)

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°C, 165°C and 180°C for 0, 6, 18 and 30 seconds. 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 30 seconds for all temperature studied. There were no significant effect of frying temperature on the To Tp and Te. However, frying at 180°C produced a higher degree of gelatinization after 6 seconds. The increase in gelatinization rate when fried at a higher temperature may be attributed to the increase in heat transfer rate during frying.

Original languageEnglish
Pages (from-to)65-69
Number of pages5
JournalSains Malaysiana
Volume37
Issue number1
Publication statusPublished - Mar 2008

Fingerprint

frying
gelatinization
coatings
temperature
water content
batters
enthalpy
heat transfer
chickens

Keywords

  • Coating
  • Frying
  • Gelatinization
  • Temperature
  • Wheat flour

ASJC Scopus subject areas

  • General

Cite this

Coating gelatinization during initial frying period as affected by temperature. / Mohamad Yusop, Salma; Maskat, Mohamad Yusof; Wan Mustapha, Wan Aida; Abullah, Aminah.

In: Sains Malaysiana, Vol. 37, No. 1, 03.2008, p. 65-69.

Research output: Contribution to journalArticle

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