Open AccessPhysical quality of coated and uncoated breadcrumbs of Moringa oleifera leaf-fish nugget with various fillers
Author(s) -
Dianti Putri,
Woro Setiaboma,
D Kristanti
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/980/1/012031
Subject(s) - food science , chewiness , moringa , filler (materials) , coating , starch , fish <actinopterygii> , chemistry , wheat flour , materials science , composite material , biology , fishery , organic chemistry
Nugget is a restructured meat product made by adding various spices and flour as filling and coating materials. Flour as a filler plays an important role in the physical quality of nuggets. The nuggets are coated with breadcrumbs that have a function to improve appearance and increase acceptability of product. This study aims to determine effect of various fillers on physical properties of coated and uncoated breadcrumbs of Moringa leaf fish nuggets. The factors were different ratio of fillers (comparison of corn starch and sago flour) and breadcrumbs coating (coated and uncoated). Nuggets with 100% wheat flour filler were used as a control. The results showed that the use of sago and corn starch flour as a filler increased the ability of WHC, hardness, gumminess, and chewiness but reduced the cooking loss of nuggets. The used of 100% sago flour was the highest of WHC (139.36%). The coating breadcrumbs had lower WHC (111.87%) ability. The cooking loss value ranged from 8.65– 17.66%. The cooking loss was more visible in the samples without breadcrumb coating. The different ratio of filler significantly affected increasing the hardness, the springiness, and the cohesiveness while coated of breadcrumb reduced the hardness.