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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2009
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| Online Access: | http://journalarticle.ukm.my/72/ http://journalarticle.ukm.my/72/1/ |
| _version_ | 1848809134928953344 |
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| author | Salma Mohamad Yusop, Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Aminah Abdullah, |
| author_facet | Salma Mohamad Yusop, Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Aminah Abdullah, |
| author_sort | Salma Mohamad Yusop, |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T23:09:47Z |
| format | Article |
| id | ukm-72 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:09:47Z |
| publishDate | 2009 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ukm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/72/ http://journalarticle.ukm.my/72/ http://journalarticle.ukm.my/72/1/ |