Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras

This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex-centroid design. Formulation with 100% wheat flour was used as a control sample. Chic...

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Main Author:	Yusnita Hamzah
Format:	Thesis
Language:	English
Subjects:	TX 750.5 .C45 Y8 2005 Yusnita Hamzah Cookery (Chicken) Fried food.
Online Access:	http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/1/TX%20750.5%20.C45%20Y8%202005%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/2/TX%20750.5%20.C45%20Y8%202005%20FullText.pdf
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id	my-umt-ir.-757
record_format	uketd_dc
spelling	my-umt-ir.-7572016-03-11T04:49:37Z Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras Yusnita Hamzah This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex-centroid design. Formulation with 100% wheat flour was used as a control sample. Chicken wing was dipped into the batter, which was prepared by mixing dry ingredients with water at 1:1 ratio. Deep fat frying was carried out for 4.5 minutes at 178°C. Physical properties (color, coating crispness, coating pickup, cooked yield and cooking loss), chemical properties (fat content, moisture content, water holding capacity and oxidative value of the final product), nutrition value (cholesterol content and fatty acid composition) and product acceptance of fried chicken wing were evaluated. Results showed that addition of sago flour increased the lightness value and moisture content of the fried chicken wing. Combination of sago and rice flour (over 50%) were able to maintain the crispiness of fried chicken better than the control sample. However, incorporation of higher amount of sago flour (over 50%) contributed to undesirable coating performance resulting in low coating pickup, low cooked yield and higher cooking loss. The presence of rice and sago flours increased the percentage of fat content in the product which also showed significant differences (p<0.05) for thiobarbituric acid (TBA) value. Universiti Kebangsaan Malaysia 2005-02 Thesis en http://hdl.handle.net/123456789/757 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/1/TX%20750.5%20.C45%20Y8%202005%20Abstract.pdf 6b90c32398947d284822d9b57db50b2a http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/2/TX%20750.5%20.C45%20Y8%202005%20FullText.pdf 44d019e4c7f3da6cd6589079967a907f http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/3/license.txt ecca7a0b60eabbf88d99eae3662e2d50 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/4/TX%20750.5%20.C45%20Y8%202005%20Abstract.pdf.txt a8ecd57a5f5fdc9d42344870daaabc61 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/5/TX%20750.5%20.C45%20Y8%202005%20FullText.pdf.txt a9d47c8efc392a502b926343776d65a9 TX 750.5 .C45 Y8 2005 Yusnita Hamzah Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras Cookery (Chicken) Fried food.
institution	Universiti Malaysia Terengganu
collection	UMT Repository System
language	English
topic	TX 750.5 .C45 Y8 2005 Yusnita Hamzah TX 750.5 .C45 Y8 2005 Cookery (Chicken) Fried food.
spellingShingle	TX 750.5 .C45 Y8 2005 Yusnita Hamzah TX 750.5 .C45 Y8 2005 Cookery (Chicken) Fried food. Yusnita Hamzah Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
description	This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex-centroid design. Formulation with 100% wheat flour was used as a control sample. Chicken wing was dipped into the batter, which was prepared by mixing dry ingredients with water at 1:1 ratio. Deep fat frying was carried out for 4.5 minutes at 178°C. Physical properties (color, coating crispness, coating pickup, cooked yield and cooking loss), chemical properties (fat content, moisture content, water holding capacity and oxidative value of the final product), nutrition value (cholesterol content and fatty acid composition) and product acceptance of fried chicken wing were evaluated. Results showed that addition of sago flour increased the lightness value and moisture content of the fried chicken wing. Combination of sago and rice flour (over 50%) were able to maintain the crispiness of fried chicken better than the control sample. However, incorporation of higher amount of sago flour (over 50%) contributed to undesirable coating performance resulting in low coating pickup, low cooked yield and higher cooking loss. The presence of rice and sago flours increased the percentage of fat content in the product which also showed significant differences (p<0.05) for thiobarbituric acid (TBA) value.
format	Thesis
author	Yusnita Hamzah
author_facet	Yusnita Hamzah
author_sort	Yusnita Hamzah
title	Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
title_short	Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
title_full	Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
title_fullStr	Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
title_full_unstemmed	Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
title_sort	ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras
granting_institution	Universiti Kebangsaan Malaysia
url	http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/1/TX%20750.5%20.C45%20Y8%202005%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/757/2/TX%20750.5%20.C45%20Y8%202005%20FullText.pdf
_version_	1747835878475038720

Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras

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