Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff

  • Authors

    • Norhayati Hussain
    • Izzreen Ishak
    • Nurul Syafizan Rosle
    • Nurul Husna Mohamed
    • Maaruf Abd Ghani
    2019-12-24
    https://doi.org/10.14419/ijet.v7i4.14.27582
  • Par-frying, Calcium Propionate, Frozen Pastry, Sensory, Curry Puff

  • Abstract

    This study proves that the application of par-frying method and addition of calcium propionate able to prolong the shelf life and preserve the quality of frozen pastry curry puff during distribution and storage after exposure to fluctuating temperature. Par-fried curry puff added with 0.1% calcium propionate produce lower moisture content, oil uptake and weight loss than non-par fried puff. In addition, par fried curry puff was capable of preventing any visible black spots (after 4 weeks storage) which are related to the quality defect. No sensorial changes detected during sensory evaluation in terms of texture, appearance, taste and overall acceptability after addition of calcium propionate. There is a high possibility of frozen curry puff to be commercialized internationally without any deterioration.

     

     

     

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  • How to Cite

    Hussain, N., Ishak, I., Syafizan Rosle, N., Husna Mohamed, N., & Abd Ghani, M. (2019). Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff. International Journal of Engineering & Technology, 7(4.14), 283-287. https://doi.org/10.14419/ijet.v7i4.14.27582

    Received date: 2019-02-19

    Accepted date: 2019-02-19

    Published date: 2019-12-24