表紙画像

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...

保存先:

書誌詳細
主要な著者:	Tan, S. B., Shamsudin, Rosnah, P. Mohammed, Mohd Afandi, Abd Rahman, Nur Aliaa
フォーマット:	論文
言語:	English
出版事項:	International Society for Horticultural Science 2017
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/61148/1/Colour%20changes%20during%20deep-frying%20of%20sesame%20cracker%27s%20dough%20balls.pdf http://psasir.upm.edu.my/id/eprint/61148/ https://www.actahort.org/books/1152/1152_8.htm
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

類似資料

Colour changes during deep-frying of sesame cracker's dough balls
著者:: Tan, S. B., 等
出版事項: (2017)

Effect of mixing period, water and sugar on the sesame cracker dough stickiness
著者:: Tan, S. B., 等
出版事項: (2016)

Vending machine’s heat transfer for par-fried dough products
著者:: Naim, Mohd Nazli, 等
出版事項: (2024)

A modified predictive model for colour changes in French fries during frying
著者:: Siti Nabihah, Othman, 等
出版事項: (2021)

A modified predictive model for colour changes in French fries during frying
著者:: Siti Nabihah, Othman, 等
出版事項: (2021)

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
著者:: Lua, Hwee Ying, 等
出版事項: (2020)

Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips.
著者:: Mohammed, Abdulkarim Sabo, 等
出版事項: (2010)

Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
著者:: Vasanti Nair, Chanderan K., 等
出版事項: (1996)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
著者:: Mohd Ghazali, Hasanah, 等
出版事項: (2009)

Frying properties of palm olein, canola oil, sesame oil and their blends
著者:: Serjouie, Alireza
出版事項: (2011)

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
著者:: Kyaw, Z. Y., 等
出版事項: (2001)

Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough
著者:: Mohamed, Suhaila, 等
出版事項: (1994)

Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers
著者:: Bakar, Jamilah, 等
出版事項: (1998)

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls.
著者:: Mohammad Rashedi, Ismail Fitry, 等
出版事項: (2008)

DNVS Sesam
著者:: Software,

Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying
著者:: Jaswir, Irwandi, 等
出版事項: (2000)

Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying
著者:: Che Man, Yaakob, 等
出版事項: (1999)

Preparation of Frozen Sweet Potato (Ipomoea Batatas) Dough Base for Traditional Malaysian Fried Cakes
著者:: Mohd. Rafdi, Husni Hayati
出版事項: (2008)

Mechanical characterization and micromechanical modeling of bread dough.
著者:: P. Mohammed, Mohd Afandi, 等
出版事項: (2013)

Extrusion of unleavened bread dough: experiments and simulations
著者:: P. Mohammed, Mohd Afandi, 等
出版事項: (2017)

Experimental and numerical investigation of ram extrusion of bread dough
著者:: P. Mohammed, Mohd Afandi, 等
出版事項: (2016)

Atomic force microscopy, deformation-recovery and numerical study of wheat dough
著者:: P Mohammed, Mohd Afandi, 等
出版事項: (2024)

Atomic force microscopy, deformation-recovery and numerical study of wheat dough
著者:: Mohammed, Mohd Afandi P., 等
出版事項: (2024)

Correlation of acrylamide with precursors and colour in frozen par-fried french fries
著者:: Baroogh, Babak Hatami
出版事項: (2012)

Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
著者:: Augustin, Mary Ann, 等
出版事項: (1987)

Experimental and numerical study of wheat and rice doughs
著者:: Md Yunos, Noor Seribainun Hidayah, 等
出版事項: (2021)

Sensory evaluation of rice straw mushroom mixed with herbs and spices crackers by pan-frying method
著者:: Wahid, Nur Raihana, 等
出版事項: (2020)

Nutrient composition in different types of cracker before and after frying process / Nurul Akma Muni
著者:: Muni, Nurul Akma
出版事項: (2008)

Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
著者:: Che Man, Yaakob, 等
出版事項: (1999)

Analysis Of Acrylamide Monomer Formation In Refined, Bleached And Deodorised Palm Olein During Deep Frying Of French Fries
著者:: Hussein, Rabeaah
出版事項: (2006)

Formation and reduction of 5-hydroxymethylfurfural during deep-fat frying of bananas
著者:: Kavousi, Parviz
出版事項: (2014)

Effect of vegetable oil blending on acrylamide during potato deep-frying
著者:: Nipoon Tangpanithandee,, 等
出版事項: (2019)

Chinese crackers drive Chinese crackers
著者:: Eu, Hooi Khaw
出版事項: (1991)

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
著者:: Wong, Yu Hua, 等
出版事項: (2019)

Storage stability and quality characteristics of fried fish crackers added with rice bran flour and resistant starch
著者:: Idris, 'Atiqah 'Aqilah
出版事項: (2018)

A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation
著者:: Mohammed, Mohd Afandi P., 等
出版事項: (2023)

Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries
著者:: Kamarudin, Siti Asiah, 等
出版事項: (2018)

Quality changes of refined‐bleached‐deodorized (RBD) palm olein, soybean oil and their blends during deep‐fat frying
著者:: Che Man, Y. B., 等
出版事項: (1999)

Effect of palm-sesame biodiesel fuels with alcoholic and nanoparticle additives on tribological characteristics of lubricating oil by four ball tribo-tester
著者:: Mujtaba, M. A., 等
出版事項: (2021)

Effect of palm-sesame biodiesel fuels with alcoholic and nanoparticle additives on tribological characteristics of lubricating oil by four ball tribo-tester
著者:: Mujtaba, M. A., 等
出版事項: (2021)