The Effect of Mixing Time and Mixing Sequence during Processing on the Physicochemical and Sensory Properties of Keropok Lekor

  • Najwa Shamila Murad Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
  • Mohamad Afifi Ismail Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
  • Mahmud Ab Rashid Nor-Khaizura Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
  • Mohammad Rashedi Ismail-Fitry Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
Keywords: Food technology, mixing time, mixing sequence, continuous mixing, intermittent mixing, keropok lekor

Abstract

The common practice of mixing in keropok lekor processing is carried out continuously to produce a homogenize batter with no specific time and sequence established yet. The goal of the work was to study the effect of different mixing time and sequence (intermittent and continuous) against the physicochemical and sensory properties of keropok lekor.  The  keropok lekor batter was mixed for 6, 12 or 18 min non-stop for the continuous mixing, while  the  intermittent mixing was carried out for 6  min  (2  min  mix and 2  min break),  12  min  (4  min  mix and 2  min break),  and  18  min  (6  min  mix and 2  min break).  The  intermittent  mixing  for  6  min  was the best method among all the treatments, where the results  for  the  moisture  content  (56.60±2.20),  protein  content  (10.23±1.21),  water  holding  capacity  (83.33±11.02),  linear  expansion  (5.86±2.32),  cooking  yield  (107.15±0.60),  lightness, redness and yellowness (colour), hardness, cohesiveness, springiness and chewiness (texture profile analysis) and  sensory  evaluation  scores were equivalent (p>0.05) or better (p<0.05) than the  continuous mixing or longer time of treatments.  This indicates that shorter time of mixing (6 min) with intermittent mixing sequence is sufficient to produce a good quality and homogenized dough of keropok lekor.
Published
2017-12-28
How to Cite
Murad, N. S., Ismail, M. A., Nor-Khaizura, M. A. R., & Ismail-Fitry, M. R. (2017). The Effect of Mixing Time and Mixing Sequence during Processing on the Physicochemical and Sensory Properties of Keropok Lekor. Journal of Science and Technology, 9(4). Retrieved from https://publisher.uthm.edu.my/ojs/index.php/JST/article/view/2164