Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating

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Abstract

This study was conducted to determine the gelatinisation properties of coating with sago flour compared with wheat and rice as influenced by frying temperature, pressure and time. Chicken nuggets were immersed in sago, rice or wheat flour batters and fried at temperatures of 150, 165 and 180°C and under pressures of 102 and 156kPa for 0, 6, 18 and 30s. Results showed that To of coatings from sago flour ranged from 71.8 to 74.7°C. To of coatings from wheat flour ranged from 58.2 to 61.2°C, while that of coatings from rice flour ranged from 77.9 to 78.6°C. Except for a few combinations, frying temperature and pressure used did not have any significant effects on onset (To), peak (Tp) and end (Te) temperatures. Except for a few combinations, degree of gelatinisation of coatings from sago flour was not influenced by frying temperature and pressure similar to coatings from rice and wheat flour.

Original languageEnglish
Pages (from-to)2669-2675
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume46
Issue number12
DOIs
Publication statusPublished - Dec 2011

Fingerprint

sago
rice flour
Flour
frying
gelatinization
wheat flour
coatings
Triticum
flour
Pressure
Coatings
Temperature
temperature
batters
Oryza
Chickens
chickens
rice
wheat

Keywords

  • Frying
  • Gelatinisation
  • Pressure
  • Sago flour
  • Temperature

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

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title = "Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating",
abstract = "This study was conducted to determine the gelatinisation properties of coating with sago flour compared with wheat and rice as influenced by frying temperature, pressure and time. Chicken nuggets were immersed in sago, rice or wheat flour batters and fried at temperatures of 150, 165 and 180°C and under pressures of 102 and 156kPa for 0, 6, 18 and 30s. Results showed that To of coatings from sago flour ranged from 71.8 to 74.7°C. To of coatings from wheat flour ranged from 58.2 to 61.2°C, while that of coatings from rice flour ranged from 77.9 to 78.6°C. Except for a few combinations, frying temperature and pressure used did not have any significant effects on onset (To), peak (Tp) and end (Te) temperatures. Except for a few combinations, degree of gelatinisation of coatings from sago flour was not influenced by frying temperature and pressure similar to coatings from rice and wheat flour.",
keywords = "Frying, Gelatinisation, Pressure, Sago flour, Temperature",
author = "{Mohamad Yusop}, Salma and Maskat, {Mohamad Yusof} and {Wan Mustapha}, {Wan Aida}",
year = "2011",
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language = "English",
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journal = "International Journal of Food Science and Technology",
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T1 - Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating

AU - Mohamad Yusop, Salma

AU - Maskat, Mohamad Yusof

AU - Wan Mustapha, Wan Aida

PY - 2011/12

Y1 - 2011/12

N2 - This study was conducted to determine the gelatinisation properties of coating with sago flour compared with wheat and rice as influenced by frying temperature, pressure and time. Chicken nuggets were immersed in sago, rice or wheat flour batters and fried at temperatures of 150, 165 and 180°C and under pressures of 102 and 156kPa for 0, 6, 18 and 30s. Results showed that To of coatings from sago flour ranged from 71.8 to 74.7°C. To of coatings from wheat flour ranged from 58.2 to 61.2°C, while that of coatings from rice flour ranged from 77.9 to 78.6°C. Except for a few combinations, frying temperature and pressure used did not have any significant effects on onset (To), peak (Tp) and end (Te) temperatures. Except for a few combinations, degree of gelatinisation of coatings from sago flour was not influenced by frying temperature and pressure similar to coatings from rice and wheat flour.

AB - This study was conducted to determine the gelatinisation properties of coating with sago flour compared with wheat and rice as influenced by frying temperature, pressure and time. Chicken nuggets were immersed in sago, rice or wheat flour batters and fried at temperatures of 150, 165 and 180°C and under pressures of 102 and 156kPa for 0, 6, 18 and 30s. Results showed that To of coatings from sago flour ranged from 71.8 to 74.7°C. To of coatings from wheat flour ranged from 58.2 to 61.2°C, while that of coatings from rice flour ranged from 77.9 to 78.6°C. Except for a few combinations, frying temperature and pressure used did not have any significant effects on onset (To), peak (Tp) and end (Te) temperatures. Except for a few combinations, degree of gelatinisation of coatings from sago flour was not influenced by frying temperature and pressure similar to coatings from rice and wheat flour.

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KW - Gelatinisation

KW - Pressure

KW - Sago flour

KW - Temperature

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