Properties of coating systems during the initial period of deep-fat frying as affected by flour type, temperature and pressure

QR Code

Properties of coating systems during the initial period of deep-fat frying as affected by flour type, temperature and pressure

This study was carried out to determine the properties of coatings made from wheat, rice and sago flour when fried under different frying temperature and pressure during the initial period of deep-fat frying. Three types of batter made from wheat, rice and sago flour were prepared by mixing each fl...

Full description

Bibliographic Details
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/71/ http://journalarticle.ukm.my/71/1/

Similar Items

Coating gelatinization during initial frying period as affected by temperature
by: Salma Mohamad Yusop,, et al.
Published: (2008)

Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
by: Salma Mohamad Yusop,, et al.
Published: (2009)

Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
by: Vasanti Nair, Chanderan K., et al.
Published: (1996)

Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries
by: Kamarudin, Siti Asiah, et al.
Published: (2018)

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
by: Lua, Hwee Ying, et al.
Published: (2020)

Effect of breading particle size on coating adhesion in breaded,fried poultry
by: Mohamad Yusof Maskat ,, et al.
Published: (2002)

Quality Characteristics of Banana Chips and Oils After Deep Fat Frying
by: Ammawath, Wanna
Published: (2002)

Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
by: Kavousi, Parviz
Published: (2014)

Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2011)

Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying
by: Ibrahim, N. U. A., et al.
Published: (2016)

Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
by: Kuek, Su Lee
Published: (2020)

Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying
by: Khaled, Alfadhl Yahya, et al.
Published: (2018)

Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Use of natural antioxidants in refined palm olein during repeated deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
by: Che Man, Yaakob, et al.
Published: (2000)

Performance of red palm oil, sunflower oil and vegetable ghee during deep fat frying
by: Taufiq Ahmad,, et al.
Published: (2003)

Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.
by: Serjouie, Alireza, et al.
Published: (2010)

Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying
by: Liu, Jia Long
Published: (1999)

Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying
by: Che Man, Yaakob, et al.
Published: (1999)

Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips
by: Ammawath, Wanna, et al.
Published: (2002)

Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
by: Mohd Nor, Fatihanim
Published: (2008)

Dielectric and fluorescence spectroscopy techniques for determination of palm olein degradation during batch deep fat frying
by: Ibrahim, Nur Ul Atikah
Published: (2017)

Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips
by: Ammawath, Wanna, et al.
Published: (2001)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
by: Mohd Ghazali, Hasanah, et al.
Published: (2009)

Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs
by: Z., Nurfazwin, et al.
Published: (2017)

Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets
by: Moradi, Yazdan, et al.
Published: (2009)

Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat
by: Wong, Yu Hua, et al.
Published: (2017)

Quality changes of refined‐bleached‐deodorized (RBD) palm olein, soybean oil and their blends during deep‐fat frying
by: Che Man, Y. B., et al.
Published: (1999)

Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
by: Mohamed, Suhaila, et al.
Published: (1989)

Elucidating the role of dust concentrations and initial turbulence on rice flour explosion
by: Wan Zaiton, Wan Sulaiman, et al.
Published: (2025)

Elucidating the role of dust concentrations and initial turbulence on rice flour explosion
by: Wan Zaiton, Wan Sulaiman, et al.
Published: (2025)

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
by: Wong, Yu Hua, et al.
Published: (2019)

Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
by: Che Man, Yaakob, et al.
Published: (1999)

Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: using ATR-FTIR and chemometrics
by: Wong, Yu Hua, et al.
Published: (2019)

The effect of initial turbulence during dispersion of wheat flour and rice flour dusts towards explosion severity
by: Mohd Idris, Mohd Fadzil
Published: (2020)

Determination of the extent of frying fat deterioration using differential scanning calorimetry.
by: Mohammed, Abdulkarim Sabo, et al.
Published: (2008)

Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology
by: Jaswir, Irwandi, et al.
Published: (1999)

Development of coated peanut separator and frying skillet machine
by: Yusof, M Sallehuddin, et al.
Published: (2018)

The effect of incorporation of red lentils flour on the quality of non-fried instant noodle / Ili Fatimah Ismail
by: Ismail, Ili Fatimah
Published: (2008)