Effect of microwave frying on rice shrimp cracker
2005
Kunnikar Boonsiripiphat(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) | Nilubon Suppaso(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) | Supasiri Silanoi(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) | Sopida Suebwongsa(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology) | Sanguansri Charoenrein(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science Technology)
Study was aimed to apply microwave heating to fry rice shrimp cracker. Qualities of crackers fried by microwave and by traditional method were compared. It was found that microwave frying times of 45, 50 and 60 sec with and without oil showed no significant difference (p GT 0.05) in bulk density, expansion and hardness. However increasing microwave frying time resulted in an increase in a* and b* color values but did not significantly affect L*values. Fat content of traditional deep-fried cracker was 27.90 percent while only 9.54 percent was found in microwave fried samples of 60 sec frying time with oil. Sixty second microwave frying time with oil gave better sensory results than 45 and 50 second with and without oil. Comparison of microwave-fried and deep-fried samples, there were no significant difference (p GT 0.05) in color, flavor, taste and acceptance. However, the deep-fried samples had significantly higher texture score than the microwave-fried samples.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
