Development of Low Oil Absorption Breadcrumbs

Chong, Yong Yen (2023) Development of Low Oil Absorption Breadcrumbs. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The aim of this research was to investigate the oil absorption uptake of the breadcrumbs that were developed by using several blend ratios (100:0, 75:25, 50:50, 25:75, 0:100) of rice flour / mung bean flour. A wheat flour-based breadcrumbs sample was treated as control and a commercial breadcrumb sample was selected as our reference. The oil absorption was measured by deep frying a banana that was coated with these different breadcrumb formulations. The study showed that F2 (rice flour /mung bean flour in ratio of 75%:25%) had significant low cooking oil uptake as compared to F1 (100% rice flour), control and commercial sample (p<0.05). In addition, a hedonic sensory test (9-point hedonic scale) was conducted to determine the acceptance of different breadcrumb formulations and these results showed that the overall acceptance of banana coated with F2 breadcrumbs had no significant difference with the commercial sample, control sample, and Formula 1. Besides, the physical and chemical properties such as hardness, pH and water activity of breadcrumbs (before and after fried) were determined in this experiment. The hardness of the F2 breadcrumbs was significantly higher than other formulations (p<0.05). Moreover, the amylose content in the different formulations before and after fried was also determined. However, there is no positive relationship between the amylose content with the increment of rice flour in breadcrumb formulation. In conclusion, Formulation 2 was selected as the preferred sample. Besides, the proximate analyses and microbial analysis were conducted to evaluate the quality of the product. Keywords: breadcrumbs, rice flour, mung bean flour, oil absorption