Colour changes during deep-frying of sesame cracker's dough balls
Sesame crackers (Kuih Bijan), a Malay popular traditional snack in Malaysia, is produced by deep frying sesame coated dough balls that are made from glutinous rice flour, sugar and water as the main ingredients. In this paper, the effect of different frying temperature (150, 170 and 190°C) and fr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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International Society for Horticultural Science
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61148/ http://psasir.upm.edu.my/id/eprint/61148/1/Colour%20changes%20during%20deep-frying%20of%20sesame%20cracker%27s%20dough%20balls.pdf |
| _version_ | 1848854350242250752 |
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| author | Tan, S. B. Shamsudin, Rosnah P. Mohammed, Mohd Afandi Abd Rahman, Nur Aliaa |
| author_facet | Tan, S. B. Shamsudin, Rosnah P. Mohammed, Mohd Afandi Abd Rahman, Nur Aliaa |
| author_sort | Tan, S. B. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Sesame crackers (Kuih Bijan), a Malay popular traditional snack in Malaysia, is produced by
deep frying sesame coated dough balls that are made from glutinous rice flour, sugar and water as the main ingredients. In this paper, the effect of different frying temperature (150, 170 and 190°C) and frying time (0, 1, 3, 5, and 7 min) on colour change of the uncoated sesame cracker's dough balls using electrical deep-fryer was investigated. The results showed that the mean values of redness (a*), yellowness (b*), chroma (C*), browning index (BI) and total colour change (ΔE) were found to increase significantly (P<0.05) with elevating frying temperature and frying time as shown in 170 and 190°C. However, the change of all these parameters is less significant at 150°C. |
| first_indexed | 2025-11-15T11:08:28Z |
| format | Article |
| id | upm-61148 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:08:28Z |
| publishDate | 2017 |
| publisher | International Society for Horticultural Science |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-611482022-03-08T04:33:36Z http://psasir.upm.edu.my/id/eprint/61148/ Colour changes during deep-frying of sesame cracker's dough balls Tan, S. B. Shamsudin, Rosnah P. Mohammed, Mohd Afandi Abd Rahman, Nur Aliaa Sesame crackers (Kuih Bijan), a Malay popular traditional snack in Malaysia, is produced by deep frying sesame coated dough balls that are made from glutinous rice flour, sugar and water as the main ingredients. In this paper, the effect of different frying temperature (150, 170 and 190°C) and frying time (0, 1, 3, 5, and 7 min) on colour change of the uncoated sesame cracker's dough balls using electrical deep-fryer was investigated. The results showed that the mean values of redness (a*), yellowness (b*), chroma (C*), browning index (BI) and total colour change (ΔE) were found to increase significantly (P<0.05) with elevating frying temperature and frying time as shown in 170 and 190°C. However, the change of all these parameters is less significant at 150°C. International Society for Horticultural Science 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61148/1/Colour%20changes%20during%20deep-frying%20of%20sesame%20cracker%27s%20dough%20balls.pdf Tan, S. B. and Shamsudin, Rosnah and P. Mohammed, Mohd Afandi and Abd Rahman, Nur Aliaa (2017) Colour changes during deep-frying of sesame cracker's dough balls. Acta Horticulturae, 1 (1). ISSN 0567-7572 https://www.actahort.org/books/1152/1152_8.htm 10.17660/ActaHortic.2017.1152.8 |
| spellingShingle | Tan, S. B. Shamsudin, Rosnah P. Mohammed, Mohd Afandi Abd Rahman, Nur Aliaa Colour changes during deep-frying of sesame cracker's dough balls |
| title | Colour changes during deep-frying of sesame cracker's dough balls |
| title_full | Colour changes during deep-frying of sesame cracker's dough balls |
| title_fullStr | Colour changes during deep-frying of sesame cracker's dough balls |
| title_full_unstemmed | Colour changes during deep-frying of sesame cracker's dough balls |
| title_short | Colour changes during deep-frying of sesame cracker's dough balls |
| title_sort | colour changes during deep-frying of sesame cracker's dough balls |
| url | http://psasir.upm.edu.my/id/eprint/61148/ http://psasir.upm.edu.my/id/eprint/61148/ http://psasir.upm.edu.my/id/eprint/61148/ http://psasir.upm.edu.my/id/eprint/61148/1/Colour%20changes%20during%20deep-frying%20of%20sesame%20cracker%27s%20dough%20balls.pdf |