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

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...

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Main Authors: Salma Mohamad Yusop,, Mohamad Yusof Maskat,, Wan Aida Wan Mustapha,, Aminah Abdullah,
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2009
Online Access:http://journalarticle.ukm.my/72/1/
http://journalarticle.ukm.my/72/
http://www.ukm.my/~jsm/utama.html
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spelling my-ukm.journal.722016-12-14T06:26:19Z http://journalarticle.ukm.my/72/ Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets Salma Mohamad Yusop, Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Aminah Abdullah, 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. Universiti Kebangsaan Malaysia 2009-04 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/72/1/ Salma Mohamad Yusop, and Mohamad Yusof Maskat, and Wan Aida Wan Mustapha, and Aminah Abdullah, (2009) Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets. Sains Malaysiana, 38 (2). pp. 171-175. ISSN 0126-6039 http://www.ukm.my/~jsm/utama.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description 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.
format Article
author Salma Mohamad Yusop,
Mohamad Yusof Maskat,
Wan Aida Wan Mustapha,
Aminah Abdullah,
spellingShingle Salma Mohamad Yusop,
Mohamad Yusof Maskat,
Wan Aida Wan Mustapha,
Aminah Abdullah,
Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
author_facet Salma Mohamad Yusop,
Mohamad Yusof Maskat,
Wan Aida Wan Mustapha,
Aminah Abdullah,
author_sort Salma Mohamad Yusop,
title Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
title_short Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
title_full Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
title_fullStr Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
title_full_unstemmed Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
title_sort frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
publisher Universiti Kebangsaan Malaysia
publishDate 2009
url http://journalarticle.ukm.my/72/1/
http://journalarticle.ukm.my/72/
http://www.ukm.my/~jsm/utama.html
_version_ 1643734606841643008
score 13.211869

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