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Effect of Different Percentages of Curry Leaf Used Using Frying Process on
the Physicochemical Properties and Sensory Acceptability of Deep Fried
Chicken Breast and Oil Used
Nooramanina binti Mohd Noordin
Supervisor: Dr. Faridah binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Curry leaves (Murraya Koenigii) are widely used to spice up the dishes. This study aims
to determine physicochemical properties and sensory acceptability of deep fried chicken
breast and frying oil used with different percentage of curry leaves. Chicken samples will
be fried with different percentages of curry leaves (0g, 2g, 4g, 6g and 8g). Deep fried
chicken will be analyzed based on colour, texture, moisture content, ash, fat and protein
and sensory acceptance test will be evaluated the colour, odour, flavour, crispiness,
oiliness and overall acceptability using 7 points hedonic scale. Physicochemical of oil used
will be analysed in viscosity, colour, peroxide, anisidine and totox value. Deep fried
chicken fried with curry leaves is expected to have aromatic odour, crispy exterior and
more acceptable by the consumers. The peroxide, anisidine and totox value of deep fried
chicken fried with curry leaves will be lower than frying without curry leaves.
1179 | UMT UNDERGRADUATE RESEARCH DAY