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

• 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

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...