Kesan Penggunaan Kanji Terubahsuai ke atas Ayam Goreng Bersalut

This study was carried out to determine the physicochemical properties of modified starch (Pure Cote) and to evaluate the effect of Pure Cote on the properties offried coated chicken. Six formulations were made with the addition of Pure Cote at 0% (control), 2%,4%,6%,8% and 10% (weight/weight). Dilution is ratio 1:2 of weight of dry mixture to water was used. Deboned and skinless breast chicken meat was used as a carrier. Samples were deep fat fried at 180°C for 3 minutes. The physicochemical properties of Pure Cote were evaluated and compared to corn starch. Gelatinization temperature and enthalpy of Pure Cote (57.99-68.23°C, 1.08 JIg) and swelling power above 65°C were lower than corn starch. However, Pure Cote paste showed higher clarity (95.93%) and solubility compared to corn starch. The viscosity and pH value of batter decreased as percentage of Pure Cote increased. The addition of Pure Cote decreased the moisture content of the fried coated chicken while fat content and the colour (L value (lightness), a (redness), b (yellowness)) were not affected. Percentages of coating loss for the formulations were very low in the range of 0.01-0.06%. Hardness increased as the amount of Pure Cote increased in the formulation.