The Effect of Mixing Time and Mixing Sequence during Processing on the Physicochemical and Sensory Properties of Keropok Lekor
Keywords:Food technology, mixing time, mixing sequence, continuous mixing, intermittent mixing, keropok lekor
AbstractThe 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.Â TheÂ keropok lekor batter was mixed for 6, 12 or 18 min non-stop for the continuous mixing, whileÂ theÂ intermittent mixing was carried out for 6Â minÂ (2Â minÂ mix and 2Â min break),Â 12Â minÂ (4Â minÂ mix and 2Â min break),Â andÂ 18Â minÂ (6Â minÂ mix and 2Â min break).Â TheÂ intermittentÂ mixingÂ forÂ 6Â minÂ was the best method among all the treatments, where the resultsÂ forÂ theÂ moistureÂ contentÂ (56.60Â±2.20),Â proteinÂ contentÂ (10.23Â±1.21),Â waterÂ holdingÂ capacityÂ (83.33Â±11.02),Â linearÂ expansionÂ (5.86Â±2.32),Â cookingÂ yieldÂ (107.15Â±0.60),Â lightness, redness and yellowness (colour), hardness, cohesiveness, springiness and chewiness (texture profile analysis) andÂ sensoryÂ evaluationÂ scores were equivalent (p>0.05) or better (p<0.05) than theÂ continuous mixing or longer time of treatments.Â 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.
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