Pengaruh suhu penggorengan terhadap kandungan lembapan dan lemak nuget ayam bersalut

Translated title of the contribution: The effect of different frying temperature on moisture and fat content of fried coated chicken nuggets

Research output: Contribution to journalArticle

Abstract

This study was carried out to determine the effect of different frying temperature on moisture and fat content of fried, coated chicken nuggets. Three frying temperatures (150, 165 and 180 °C) at two frying pressures (102 and 156 kPa) were used. Three types of batter (wheat, rice and sago) were prepared using a flour to water dilution ratio of 1:1.5 (wheat) and 1:1 (rice and sago). Results showed that an increase in frying temperature caused a reduction in moisture content in the coating for nuggets coated with wheat and rice flour. No significant differences was observed for moisture content in the substrate for all type of flour and frying pressure. Fat content in the coating portion was increased with increasing frying temperature for each frying pressure and flour type. For the substrate, even though fat content showed significant differences, these differences were very small.

Original languageUndefined/Unknown
Pages (from-to)89-93
Number of pages5
JournalSains Malaysiana
Volume35
Issue number1
Publication statusPublished - Jul 2006

Fingerprint

frying
lipid content
chickens
water content
temperature
sago
flour
coatings
rice
wheat
rice flour
batters
wheat flour
water

Keywords

  • Coating
  • Fat
  • Frying
  • Moisture
  • Temperature

ASJC Scopus subject areas

  • General

Cite this

Pengaruh suhu penggorengan terhadap kandungan lembapan dan lemak nuget ayam bersalut. / Azfa, Raihani Juraimi; Maskat, Mohamad Yusof; Wan Mustapha, Wan Aida.

In: Sains Malaysiana, Vol. 35, No. 1, 07.2006, p. 89-93.

Research output: Contribution to journalArticle

@article{bc9d99ba32514063a5a618d1d1cd50c3,
title = "Pengaruh suhu penggorengan terhadap kandungan lembapan dan lemak nuget ayam bersalut",
abstract = "This study was carried out to determine the effect of different frying temperature on moisture and fat content of fried, coated chicken nuggets. Three frying temperatures (150, 165 and 180 °C) at two frying pressures (102 and 156 kPa) were used. Three types of batter (wheat, rice and sago) were prepared using a flour to water dilution ratio of 1:1.5 (wheat) and 1:1 (rice and sago). Results showed that an increase in frying temperature caused a reduction in moisture content in the coating for nuggets coated with wheat and rice flour. No significant differences was observed for moisture content in the substrate for all type of flour and frying pressure. Fat content in the coating portion was increased with increasing frying temperature for each frying pressure and flour type. For the substrate, even though fat content showed significant differences, these differences were very small.",
keywords = "Coating, Fat, Frying, Moisture, Temperature",
author = "Azfa, {Raihani Juraimi} and Maskat, {Mohamad Yusof} and {Wan Mustapha}, {Wan Aida}",
year = "2006",
month = "7",
language = "Undefined/Unknown",
volume = "35",
pages = "89--93",
journal = "Sains Malaysiana",
issn = "0126-6039",
publisher = "Penerbit Universiti Kebangsaan Malaysia",
number = "1",

}

TY - JOUR

T1 - Pengaruh suhu penggorengan terhadap kandungan lembapan dan lemak nuget ayam bersalut

AU - Azfa, Raihani Juraimi

AU - Maskat, Mohamad Yusof

AU - Wan Mustapha, Wan Aida

PY - 2006/7

Y1 - 2006/7

N2 - This study was carried out to determine the effect of different frying temperature on moisture and fat content of fried, coated chicken nuggets. Three frying temperatures (150, 165 and 180 °C) at two frying pressures (102 and 156 kPa) were used. Three types of batter (wheat, rice and sago) were prepared using a flour to water dilution ratio of 1:1.5 (wheat) and 1:1 (rice and sago). Results showed that an increase in frying temperature caused a reduction in moisture content in the coating for nuggets coated with wheat and rice flour. No significant differences was observed for moisture content in the substrate for all type of flour and frying pressure. Fat content in the coating portion was increased with increasing frying temperature for each frying pressure and flour type. For the substrate, even though fat content showed significant differences, these differences were very small.

AB - This study was carried out to determine the effect of different frying temperature on moisture and fat content of fried, coated chicken nuggets. Three frying temperatures (150, 165 and 180 °C) at two frying pressures (102 and 156 kPa) were used. Three types of batter (wheat, rice and sago) were prepared using a flour to water dilution ratio of 1:1.5 (wheat) and 1:1 (rice and sago). Results showed that an increase in frying temperature caused a reduction in moisture content in the coating for nuggets coated with wheat and rice flour. No significant differences was observed for moisture content in the substrate for all type of flour and frying pressure. Fat content in the coating portion was increased with increasing frying temperature for each frying pressure and flour type. For the substrate, even though fat content showed significant differences, these differences were very small.

KW - Coating

KW - Fat

KW - Frying

KW - Moisture

KW - Temperature

UR - http://www.scopus.com/inward/record.url?scp=34548772836&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=34548772836&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:34548772836

VL - 35

SP - 89

EP - 93

JO - Sains Malaysiana

JF - Sains Malaysiana

SN - 0126-6039

IS - 1

ER -