Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour with water at a weight ratio of 1:1.2 (flour: water). Chicken nuggets were dipped in the prepared batters and fried at the different pressure and temperature for 7 minutes. Sensory evaluation was done using trained panelists (n=7) with two replication. Attributes assessed were color, aroma, coating thickness, adhesiveness, hardness, crispness, oiliness, juiciness and overall acceptance. Results showed that using different frying pressures and temperatures did significantly affect (p<0.05) all the sensory attributes of chicken nuggets coated with wheat, rice and sago flours. It was observed that coated chicken nuggets fried at a pressure of 156 kPa and temperature of 165°C was most preferred by the trained panellists.

Original languageEnglish
Pages (from-to)171-175
Number of pages5
JournalSains Malaysiana
Volume38
Issue number2
Publication statusPublished - Apr 2009

Fingerprint

frying
sensory properties
flour
sago
chickens
batters
temperature
rice
wheat
hardness
juiciness
coatings
adhesion
sensory evaluation
water
odors
color

Keywords

  • Coating
  • Frying
  • Pressure
  • Sensory properties
  • Temperature

ASJC Scopus subject areas

  • General

Cite this

@article{c9813eacd8ff4947b44b35b321ccdc3a,
title = "Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets",
abstract = "A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour with water at a weight ratio of 1:1.2 (flour: water). Chicken nuggets were dipped in the prepared batters and fried at the different pressure and temperature for 7 minutes. Sensory evaluation was done using trained panelists (n=7) with two replication. Attributes assessed were color, aroma, coating thickness, adhesiveness, hardness, crispness, oiliness, juiciness and overall acceptance. Results showed that using different frying pressures and temperatures did significantly affect (p<0.05) all the sensory attributes of chicken nuggets coated with wheat, rice and sago flours. It was observed that coated chicken nuggets fried at a pressure of 156 kPa and temperature of 165°C was most preferred by the trained panellists.",
keywords = "Coating, Frying, Pressure, Sensory properties, Temperature",
author = "{Mohamad Yusop}, Salma and Maskat, {Mohamad Yusof} and {Wan Mustapha}, {Wan Aida} and Aminah Abdullah",
year = "2009",
month = "4",
language = "English",
volume = "38",
pages = "171--175",
journal = "Sains Malaysiana",
issn = "0126-6039",
publisher = "Penerbit Universiti Kebangsaan Malaysia",
number = "2",

}

TY - JOUR

T1 - Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets

AU - Mohamad Yusop, Salma

AU - Maskat, Mohamad Yusof

AU - Wan Mustapha, Wan Aida

AU - Abdullah, Aminah

PY - 2009/4

Y1 - 2009/4

N2 - A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour with water at a weight ratio of 1:1.2 (flour: water). Chicken nuggets were dipped in the prepared batters and fried at the different pressure and temperature for 7 minutes. Sensory evaluation was done using trained panelists (n=7) with two replication. Attributes assessed were color, aroma, coating thickness, adhesiveness, hardness, crispness, oiliness, juiciness and overall acceptance. Results showed that using different frying pressures and temperatures did significantly affect (p<0.05) all the sensory attributes of chicken nuggets coated with wheat, rice and sago flours. It was observed that coated chicken nuggets fried at a pressure of 156 kPa and temperature of 165°C was most preferred by the trained panellists.

AB - A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour with water at a weight ratio of 1:1.2 (flour: water). Chicken nuggets were dipped in the prepared batters and fried at the different pressure and temperature for 7 minutes. Sensory evaluation was done using trained panelists (n=7) with two replication. Attributes assessed were color, aroma, coating thickness, adhesiveness, hardness, crispness, oiliness, juiciness and overall acceptance. Results showed that using different frying pressures and temperatures did significantly affect (p<0.05) all the sensory attributes of chicken nuggets coated with wheat, rice and sago flours. It was observed that coated chicken nuggets fried at a pressure of 156 kPa and temperature of 165°C was most preferred by the trained panellists.

KW - Coating

KW - Frying

KW - Pressure

KW - Sensory properties

KW - Temperature

UR - http://www.scopus.com/inward/record.url?scp=65449174982&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=65449174982&partnerID=8YFLogxK

M3 - Article

VL - 38

SP - 171

EP - 175

JO - Sains Malaysiana

JF - Sains Malaysiana

SN - 0126-6039

IS - 2

ER -