KITCHEN CHEMISTRY PROJECT

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KITCHEN CHEMISTRY PROJECT: FRIED CHICKEN Ku Mohd Syafiq B Ku Yusoff (D20091035089) , Muhamad Fadlilah B Mukhlas (D20091035126) Suardi B Nanang (D20091035131) , Mohd Aidil Ubaidillah B Razilan (D20091035132)

ABSTRACT In this project, two type of fried chicken was produced. There are two ways or method in our project to prepared fried chicken that can vary its textures and taste. First method is by marinated the chicken with the lemon juice and wrapped with the flour when want to cook it. The second method is just fry it with a turmeric powder. By using the same amount of oil and temperature of oil also same. This project was conducted to identify the relationship between the role of lemon ,flour and turmeric toward the result of texture and taste of chicken. In order to prepare our dish, the things needed are flour, egg, chicken, lemon juice, turmeric and oil for cooking. Them main ingredient is chicken, egg, turmeric, flour and lemon juice. One of the chicken was marinated with lime juice for 3-4 hours to make it taste change. While one more chicken just fry and wrapped with turmeric. As the result of this project, the best way of making the chicken that has good testure and taste is by using method one which is marinated with the lemon juice and wrapped it with flour.the chicken will taste little bit sour so it can reduce its fishy taste. Beside that it undirectly can prevent from development of bacteria because of its acidic condition. Bthen the texture will become more crunchy compare with the another chicken that prepared with the second method. If the chicken was marinated too long it will make chicken mushy or too soft. INTRODUCTION

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Food texturing is just as important as looks and taste. How much more interesting is it to eat crunchy chicken than ones that aren't. Or icecream with nuts on top. Ensuring good food texture is very important to the palette. It makes (entices) you to want more of what your eating. While the food taste is the sense that distinguishes the sweet, sour, salty, and bitter qualities of dissolved substances in contact with the taste buds on the tongue.This sense in combination with the senses of smell and touch, which together receive a sensation of a substance in the mouth. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 23. Many lemon-flavored drinks and candies are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world. In this project, we used the lemon juice to marinade the chicken so at the end of the project we can taste the sour taste of chicken. While the flour is use to make the chicken is more crunchy. Generally, chicken is marinade in the lemon juice so the acidic solution of the lemon juice will react with the chicken. As we know the water inside the chicken and the solution of lemon has a different density so osmosis of the solution will occur. That is why the taste of the chicken will be different. The tempura flour is use to texturize the chicken. We also use the turmeric. Tempura

flour is for use in coating vegies( As a batter) before frying them.it also do use it to coat (batter) meat and fish as well.Its composition is 90% wheat flour, 6% Tapioca starch. Baking powder 3%, Others1% ( salt .MSG -A trace) METHODOLOGY Firstly, all chicken are divided into two parts labeled A and B for two method. One method is by marinated in the lemon juice. Another method is not use marinating method instead just fry it. The chicken was cut and weight equally , so it cannot be a manipulated variable in this project. It was about 200g each. Secondly, the first part (A) of chicken was marinated in the lemon juice and keep in the freeze (10oC) for two or four hours. Same goes with the second part (B) of chicken. But the different is we not marinated it. We just keep it in the freeze. It is prevention from the growing of bacteria. Then, after two or four hours we take the both A and B chicken and put in the room temperature so it not too hard for frying. While wait it until become soft we can prepared the flour and turmeric to wrapped the chicken. For A we wrapped it with the flour while for B we wrapped it with turmeric. While doing this we must heated he oil in the frying pan. As the oil is ready and also the A and B chicken ready, put the A chicken into the heated frying pan. Wait until it fully cook outside and inside. We must use small fire so it will not scorched. Cooking is about 15

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minutes. After cooked, it is ready to be served. Lastly, all the steps above is repeated another part of chicken (B). RESULTS By using first method we can see the tecture will become crunchy and it taste little bit sour. It must be just little bit change in taste because chicken must be taste like chicken. For second method we can observe that it texture is not too crunchy and it taste is tasteless just taste of chicken. From above observation, the method that we do will give different texture and taste to the chicken. Thus, it marinade and wrapping agent will effect the chemical and physical process of chicken. DISCUSSION Every ingredients that have been used in this kitchen chemistry project give chemicals result to the end of the process of making chicken tempura in order to vary it in taste and texture. Flour, that used in this process provides the most of the bulk of the baked item. It composed largely from starch and protein. When placed in an oven, it puffs up to many times it original volume and sets with a light, airy texture. This characteristics enables gluten to provide the structure in baked goods. So we can observe that the texture of chicken will become more crunchy compared to the another part chicken (B) that only wrapped with only turmeric. Turmeric

contains a mixture of phenolic compounds called curcumin, and a volatile oil with turmerone and zingiberene; cineole and other monoterpenes,starch,protein, and high amounts of vitamin A and other vitamins. The essential oil has proven stimulating effects on the gallbladder and also stimulates the liver to produce more bile and regulate its viscosity. Modern research also shows that the herb possesses anti-inflammatory and strong liver-protecting properties It is often used to color as well as flavor condiments, rice dishes and sauces. Lemon Juices has citric acid. the concentration of citric acid in lemon is not enough to burn fat by itself. However, lemons increase metabolism, generating an internal heat to burn fat. citric acid is an important component of the Citric Acid Cycle (Kreb's Cycle), during which citric acid is involved in the breakdown of fats--as well as carbohydrates and proteins-into carbon dioxide and water. So it will breaks down the fat to make the body digest it easier and the taste of chicken taste sour. Beside that a food that contain lemon juice or lower pH either acidic or basic prevent rom heterocyclic amines. Heterocyclic amines are chemicals that are known mutagens and are suspected carcinogens. These chemicals form when the proteins combine with sugars when heat is applied. Heterocyclic amines are formed when the amino acids in the proteins react with sugar during the Maillard reaction when frying. When proteins are exposed to a high or low pH they will denature, or become chemically useless. Most of the marinades have a pH of either 6, 7, and 8; either slightly acidic or slightly basic. However, the lemon juice marinade has a pH of 2.implying that it

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will probably be the best inhibitor for the formation of heterocyclic amines because the lower pH will have a greater effect on the proteins that form the heterocyclic amines. As for egg,it will make the tempura flour will stick with chicken while fry it. It also acts in texturing the chicken.

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CONCLUSION The best method to made a fried chicken or tempura chicken is by using first method. It has a crunchy texture and sour taste compare to the second method that not change at all. However, the other ingredients amount used are constant in thisKitchen Chemistry Project. Cooking conditions could not always be tightly controlled so that internal temperature, time cooked, and weight loss remained consistent. Although this would have been easier to control in a research institution, there is a need to document usual home-cooking environments. Because of the importance of the degree of doneness, additional samples cooked to varying degrees would further clarify these results.

REFERENCES http://sites.google.com/site/decreasingcarcino gens/the-question http://www.herballegacy.com/Alter_Chemica l.html http://www.livestrong.com/article/231205does-lemon-juice-help-burn-fat/