UPM Institutional Repository

Colour changes during deep-frying of sesame cracker's dough balls


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


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.

Download File

[img] Text
Colour changes during deep-frying of sesame cracker's dough balls.pdf

Download (67kB)
Official URL or Download Paper: https://www.actahort.org/books/1152/1152_8.htm

Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.17660/ActaHortic.2017.1152.8
Publisher: International Society for Horticultural Science
Keywords: Colour; Dough balls; Deep-frying; Frying temperature; Time
Depositing User: Ms. Nida Hidayati Ghazali
Date Deposited: 08 Mar 2022 04:33
Last Modified: 08 Mar 2022 04:33
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.17660/ActaHortic.2017.1152.8
URI: http://psasir.upm.edu.my/id/eprint/61148
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item