Salim, Husna Sofea (2022) Crust formation of par-fried substrate: keropok lekor. [Project Paper] (Submitted)
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Abstract
Keropok Lekor is known to be a popular Malaysian snack consumed by a local citizen where it is more preferably to eat as a fried food product. The Keropok Lekor will undergoing two frying process step which is the furst frying process is known as par-frying process while the second frying process is known as the post-frying process. A few analyses are made to achieve the objectives of this project which is the temperature profile analysis and differential scanning calorimetry (DSC) analyses. Besides, the third objectives can be achieved by measuring the thickness of the crust formed on the Keropok Lekor for various frozen time storage. In general, the frozen storage time of the Keropok Lekor is varied to 1 day, 5 days, 20 days, and 25 days. By determining the degree of retrogradation of the product, the storage time of frozen Keropok Lekor can be controlled to form a minimal crust formation of Keropok Lekor as by increasing the storage time, the crust thickness will increase. The temperature used during post-frying process should be higher than par-frying process to get an optimum crust formation on Keropok Lekor which is at the thickness of 0.15cm. In addition, the temperature profile at the core part of Keropok Lekor known to be the longest time to reach -10°C of frozen storage compared with the inner part of Keropok Lekor. Therefore, by reducing the storage time of the product in the freezer, can lower the degree of retrogradation of the starch substrate, hence will minimize the crust thickness after the post-frying process.
| Item Type: | Project Paper |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms Siti Mariam Giman |
| Date Deposited: | 07 Jul 2026 13:12 |
| Last Modified: | 07 Jul 2026 13:12 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2846 |
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