Sains Malaysiana 31: 261-272 (2002)                                                                                           Sains Hayat /

Life Science

Kesan Penggantian Tepung Beras dan Tepung Sagu ke atas

Ciri Fizikokimia dan Sensori Bahan Salut

(Effect of Substituting rice palm flour and sago flour on the pyhsicochemical

characteristics and sensory of coating formulation )

Wan Aida Wan Mustapha, Teoh Meng Hong & Aminah Abdullah

Program Sains Makanan

Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E., Malaysia

ABSTRAK

Kajian ini dilakukan untuk melihat kesan penggantian tepung beras dan tepung sagu ke atas ciri-ciri fizikokimia dan sensori bahan salut. Sepuluh formulasi dihasilkan melalui kaedah ujian campuran segitiga. Pencairan 1:2 berat campuran kering kepada berat air digunakan. Daging dada ayam tanpa kulit dan tanpa tulang digunakan sebagai pembawa. Kajian awal terhadap tepung gandum, tepung beras dan tepung sagu menunjukkan kandungan kanji termusnah tepung gandum adalah 3.5% berbanding tepung beras dan tepung sagu sebanyak 1%. Ketiga-tiga jenis tepung juga mempunyai kandungan protein yang berbeza iaitu gandum (13.7%), beras (8.9%) dan sagu (0.1%). Penggunaan jenis tepung yang berlainan memberikan kelikatan yang berbeza bagi adunan penyalut. Nilai pH adunan penyalut tidak menunjukkan sebarang perubahan. Penggantian tepung beras dan tepung sagu menunjukkan kesan pengurangan penyerapan minyak semasa penggorengan serta pengekalan kandungan kelembapan daging ayam yang disalut. Secara keseluruhan, min skor menunjukkan tiada perbezaan bererti (p>0.05) bagi setiap formulasi bagi kesemua atribut yang diuji kecuali atribut kejusian dan penerimaan keseluruhan. Formulasi 10 (nisbah gandum: beras: sagu adalah 1:1:1) paling diterima dari segi ciri-ciri jizikokimia manakala Formulasi 8 (nisbah gandum: beras: sagu adalah 1:1:2 ) untuk penilaian sensori.

ABSTRACT

This study was carried out to evaluate the effect of substituting rice flour and sago flour on the physicochemical characteristic and sensory evaluation of coating formulation. Using a mixture design, ten formulations were ob­tained. Dilution 1:2 of weight of dry mixture to water was used. Deboned and skinless breast chicken meat served as a carrier. Results of preliminary study on wheat, rice and sago flours showed that wheat flour contained 3.5% damaged starch compared to 1.0% in rice flour and sago flour. The three types of flours also had different protein contents, wheat (13.7%), rice (8.9%)  and sago (0.1%).  Different types of flours contributed to different viscosity to the batter. The pH value of batter did not show any differences. Substitution of rice and sago flours showed reduction in oil absorption during cooking and improved moisture retension of chicken. In general, the mean scores of each attribute was not significantly different except for juiciness and overall acceptance.  Formulation 10 (ratio wheat: rice: sago equal to 1:1:1) was found to be the most acceptable formulation based on  physico-chemical characteristic whereas formulation 8 (ratio wheat: rice: sago equal to 1:1:2) for the sensory evaluation.

RUJUKAN/REFERENCES

Anon. 1990.  Official Method of analysis. Ed. Ke-15. Arlington, VA: Association of Official Analytical Chemists (AOAC).

Anon, 1983. Approved Method. Ed. Ke-8. St. Poul, MN: American Association of Cereal Chemists (AACC).

Cornell, J.A. 1990. Experiments with Mixtures. Ed. Ke-2, New York: John Wileys & Sons, Inc. m.s. 73.

Hunter, G. 1991.  Coating a novel way of selling meat. Asia Pacific Foods Chemistry. Ed. Ke-2. New York : Marcel Dekker, Inc.

Hurni, R.J. & Loewe, R. 1990. Batter and Breadings – The Present and Futur Market. Dlm. Kulp. K & Loewe, R., Batter and breadings in Food processing USA: American Association of Cereal Chemists, Inc.

Loewe, R. 1993. Role of ingredients in batter systems. Cereal Foods World 38(9):673 677.

Loewe, R. 1990. Ingredient Selection for Batter Systems. Dim. Kulp, K. & Loewe, R. (pnyt.), Batters and breadings in food processing. Minnesota: American Association of Cereal Chemists, Inc.

Loi, W.C. 1999. Pemformulasian bahan salut, ciri-ciri fizikokimia dan penilaian deria nuget ayam semasa penyimpanan sejuk beku. Thesis Sarjana Sains, Universiti Kebangsaan Malaysia, Bangi.

Olewnik, M. & Kulp, K. 1990. Factors Affecting Performance Characteristics of Wheat Flour in Batters. Dlm. Kulp, K. & Loewe, R. (pnyt.), Batters and breadings in food processing. Minnesota: American Association of Cereal Chemists, Inc.

Pinthus, E.J., Singh, R.P., Rubnov, M & Saguy, I.S. 1997. Effective water diffusivity in deep-fat fried restructured potato product. International Journal of Food Science and Technology 32:235-240.