1

An Islamic Perspective of Promise and Its Relationship

with the Islamic Law of Contract

Suraiya Osman & Abdullaah Jalil

Universiti Sains Islam Malaysia

Abstract

Principally, contract (
c
aqd) and promise (wa

c
d) are two different

mechanisms in mutual dealings and have distinctive implications

compared to each other. However, the need to enforce promise in the

business dealings is substantially imperative nowadays due to the lack of

confidence between the contracting parties, deficiency of trust in the

society as well as the scale and size of loss that may occur resulting from

the breach of promise in trades and dealings. Thus, this study aims to

analyze the concept of promise and investigate its status in the Islamic law

of contract. The authors will review and analyze the classical and

contemporary fatawa (Islamic legal opinions) on this subject to reach at

the conclusive opinion with regard to the differences and similarities

between contract and promise in the Islamic law context. The authors will

also discuss the applications and the implications of the selected opinion

within the Islamic finance scope. Since this study is theoretical and

conceptual in nature, the main references for this study would be the

secondary information available in the relevant literatures. The authors

shall analyze the contents of the literatures thoroughly in order to achieve

the objectives of this study. The outcome of this study could put some

light on the subject of promise and its relations with the Islamic law of

contract as well as its applications and implications in the practical world.

Keyword: Promise (wa
c
d), contract (

c
aqd), Fatwa / Fatawa (Islamic legal opinions),

Islamic Law of Contract

For citation:

Suraiya Osman, & Abdullaah Jalil. (2013, 23-24 October). An Islamic Perspective of Promise and

Its Relationship with the Islamic Law of Contract. Paper presented at the iSUFI : International

Seminar on Usul Fiqh, Nilai.

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THE STATUS OF PROMISE IN THE ISLAMIC LAW OF CONTRACT

Definition of Promise

This section shall discuss the concept of promise, its types and legality in Islam.

Literal Meaning

The literal meaning of al-wa
c
d is means promise. Al-

c
idah is the synonym of al-wa

c
d

which originates from the same word “wa
c
ada”. Literally, both could denote promise of

good matter as well as promise of bad matter. However, both al-
c
idah and al-wa

c
d

usually denote the positive meaning. Al-wa
c
id also originates from the same word

“wa
c
ada”. Conversely, al-wa

c
id is usually used to connote negative meaning i.e. promise

of bad matter.

Technical Meaning

The technical (fiqhi) definitions of al-wa
c
d have been suggested by several Islamic

jurists. Some of the technical definitions of al-wa
c
d are (WASI, 1983):

al-
c
Ayni defines al-wa

c
d as:

 ْخَباُرِبإإإيَصالِاْلَخْيرإِفإيِاْلُمْستَ ْقَبلِإاْلِإ
Meaning: “Statement of delivering goodness in the future.”

Ibn
c
Arafah defines al-cidah as:

 فإيِاْلُمْستَ ْقَبلِإَِعْنِإإْنَشاءإِاْلُمْخبإرإَمْعُروًفاِْخَبارِ إِإ
Meaning: “Information of the informer’s initiation of goodness in the future.”

Based on both stated definitions of al-wa
c
d, we could see that the Islamic jurists confine

the technical use of al-wa
c
d for promise of good matters. This fact is observable by the

use of al-khayr (الخير) by al-
c
Ayni and macrufan (معروفا) by Ibn

cA
rafah in their

definitions of al-wa
c
d. Another important point that could be observed from their

definitions is the time of the action. al-wa
c
d is used for the delivery of goodness in the

future. Thus, delivery of past or current goodness is not included in the context of al-

wa
c
d.

Other Related Terms

There are other terms which are similar or related with the promise (al-wa
c
d), they are al-

‘ahd and al-wa’y. The following paragraphs summarize some of the main differences

between those terms (WASI, 1983).

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Al-‘ahd originates from the word “ahida”. Abu Hilal al-
c
Askari states that al-cahd

is a promise with a condition. Such promise is binding and requires

fulfillment. The common trait shared by al-wa
c
d and al-

c
ahd is “both are

required to be fulfilled from the Shariah perspective.”

Al-wa’y has the same meaning with al-wa
c
d literally. However, Abu Hilal al-

c
Askari mentions that al-wa

c
d is used for permanent and temporary promise

whilst al-wa’y is used for permanent promise only which must be fulfilled or

defaulted. Al-Qadi
c
Iyad states that al-wa’y is for guaranteed promise.

Types of Promise

Based on the researcher’s observations of the literatures, al-wa
c
d could be divided into

two main types i.e. (i) unilateral promise and (ii) bilateral promise. Some of the previous

literatures has discussed on the topic of al-wa
c
dan (two unilateral promises).

Nevertheless, it still falls under the category of unilateral promises.

Unilateral Promise

Unilateral promise is a promise that is issued by one party only for another party. The

promisor gives a promise to perform a certain action in the future. For example, Mr. A

promises to Mr. B that he will purchase a computer from him next month. Mr. B may

express his acceptance for the promise, but the acceptance is only considered as approval

and not acceptance of contract (Marjan Muhammad et al., 2011).

Bilateral Promise (al-Muwa
c
adah)

Al-Muwa
c
adah refers to a mutually bilateral promise made by two parties. It could be

defined as “a bilateral promise or undertaking by two parties to do something for each

other in the future, either with or without any condition (Aznan Hasan, 2008).

Malikiyyah are perhaps the Islamic jurists who have extensively discussed the issue of al-

muwacadah. Most of the Malikiyyah agree that al-muwacdah to do something that be

invalid if it were done present is impermissible. However, they disagree on its

permissibility with regard to the currency exchange. Although some of Malikiyyah allow

the practice of al-muwacdah in the currency exchange, it is evident that the type of al-

muwacadah which is allowed by them is non-binding (Marjan Muhammad, Hakimah

Yaacob and Shabana Hasan, 2011).

On the same perspective, Islamic Fiqh Academy of OIC, AAOIFI (2010), Dallah

Barakah and Kuwait Finance House also disallow the practice of al-muwa
c
adah if it is

binding (Rafiq Yunus al-Masri, 2002, Marjan Muhammad, Hakimah Yaacob and

Shabana Hasan, 2011). Thus the discussion of bindingness of promise will be

concentrated in the context of unilateral promise only.

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Legality of Promise in Islam

The original ruling for making promise from the Shariah perspective is permissibility (al-

ibahah). This is based on the principle of :

ِةُِحَِباَِاْلِإِءِإايَِشِْلَِيِاِْفِإِلُِصِْْلَِاَِ
Meaning: “The original ruling of matters (which has no Shariah prohibition) is permissibility.”

However, a person should not make promise for matters that are prohibited and unlawful

in Islam. Further, he should not promise matters beyond his fulfillment ability and he

should not issue too many promises as it could lead to over-loaded responsibilities which

he may fail to fulfill some of them in the future (Mahmud Fahd Ahmad al-
c
Umuri, 2004).

Another important principle with regard to making promise in Islam is the use of al-

istithna’. Al-istithna’ refers to the phrase “Insha Allah”. “Insha Allah” is an Arabic

phrase which could be translated in English as “God Willing” or “If it is God’s will” or

“If God wills.” An example of a promise with al-istithna’ or exception phrase is when a

promisor says : “I promise to pay your debt RM1,000 on me next Monday, Insha-Allah.”

A promise without al-istithna’ does not contain the phrase “Insha Allah.”

The Islamic jurists agree that the use of al-istithna’ in the promise is required according

to the following Quranic verses (al-Kahf: 23-24):

َِأْنِ*َوََلِتَ ُقوَلنَِّلإَشْيٍءِإإنِّيَِفاعإل َِذلإَكَِغًداِ) ِ.... َيَشاَءِاللَّهُِ(ِإإَلَّ
Meaning: “Do not say of anything (that has to be accomplished): I shall be sure to do such and

such a thing tomorrow. Without (adding the words): If Allah wills..”

The use of al-istithna’ in the promise is also a way to avoid sin and nifaq if the promisor

could not fulfill his promise due to valid excuses. However, they are of different opinions

with regard to extent of requirement for al-istithna’. Al-Ghazali considers al-istithna’ as

recommendable, al-Jassas states that it is reprehensible to leave out al-istithna’ and

Hanabilah view al-istithna’  in the promise as obligatory (WASI, 1983).

Differences between Contract and Promise

We shall summarize the differences between contract (al-
c
aqd) and promise (al-wa

c
d) in

the following table.
Table 1: Differences between Contract and Promise

Aspect Contract Promise

Parties  Offeror and Acceptor Promisor and Promisee

Consent Mutual Consent (Exchange

Contracts)

Promisor’s Offer only

Format Offer and Acceptance Promise statement

Types Has various types Has two types only

Effectiveness Effectiveness takes place

instantaneously

For the future commitment

Purpose Has various purposes Informing of future

commitment

Possession Possession of the Subject Matter is Possession of the Subject

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Requirement Required Primarily Matter is Not Required

Primary Ruling Permissible Permissible

Bindingness of Promise from Islamic Legal (Qada’) Perspective

Fulfillment of promise in the Islamic jurisprudence is referred as al-wafa’ bi al-ahd

whilst fulfillment of contract is known as al-wafa’ bi al-
c
uqud. Primarily, the Shariah

ruling on the fulfillment of promise depends of its subject matter. The subject matter of a

promise could be divided into three categories as follows:

1. Obligatory matter

2. Prohibited matter

3. Permissible matter.

The Islamic jurists unanimously agree that the promise to undertake a prohibited matter is

impermissible and its fulfillment is forbidden such as a promise to commit adultery or

drink liquor. Furthermore, the Islamic jurists also agree that the fulfillment of promise to

perform obligatory matters, such as obligatory prayer performance, nafaqah obligation

and et cetera, is binding and compulsory (WASI, 1983).

However, with regard to fulfillment and bindingness of a promise to perform permissible

or recommended matters, the Islamic jurists are of various opinions. It must be made

clear that the Islamic jurists’ variation of this issue is on the legal ruling for the

fulfillment of the promise and not on the ethical ruling for the promise fulfillment. They

actually agree that the promise for performing permissible matter is binding ethically

(diyanah) and they differ on its bindingness from the legal viewpoint (qada’).

The Islamic jurists’ opinion on the bindingness of promise from the legal viewpoint

(qada’) could be divided into several two main sections. The first one is the classical

Islamic jurists and the

Classical Islamic Jurists

There are seven opinions of Islamic jurists regarding this matter (WASI, 1983).

First Opinion

The fulfillment of the promise is legally binding. This opinion was referred to Umar Ibn

Abd al-Aziz, al-Qadi Ibn al-Ashwac al-Kufi al-Hamdani, Ibn Shubrimah, an opinion of

both Hanabilah (Ibn Taymiyyah) and Malikiyyah.

Second Opinion

The fulfillment of the promise is legally binding except with valid excuse. It is the

opinion of Abu Bakr Ibn al-cArabi.

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Third Opinion

The fulfillment of the promise is not binding legally. It is the opinion of Taqiyy al-Din al-

Subki, one of the prominent jurists of Shafi
c
iyyah.

Fourth Opinion

The fulfillment of the promise is strongly recommended (mustahabb istihbaban

muta’akkadan) and its non-fulfillment is strongly reprehensible (karahah tanzih

shadidah).  This is the opinion of the majority of the Islamic jurists from Malikiyyah,

Shafi
c
iyyah and Hanabilah.

Fifth Opinion

The fulfillment of the promise is legally binding if the promise is a conditional promise

(mu
c
allaq ‘ala shart). This is the opinion of Hanafiyyah. The Majallat al-Ahkam al-

c
Adliyyah states that:

ِةًِمَِزِإَلَِِونُِكَُِتِِيقِإالِإعَِالت َِِّرِإوَِصُِبإِِيدُِاعِإوَِمَِْلِاَِ
Meaning: “Promises in the forms of conditional (promises) are binding.”

Sixth Opinion

The fulfillment of the promise is legally binding if it is made contingent upon a reason

and the promisee has performed the reason. This is the well-known and most preferable

opinion of Malikiyyah.

Seventh Opinion

The fulfillment of the promise is legally binding if it is made contingent upon a reason.

This is an opinion of Malikiyyah.

Contemporary Fatwa Institutions

This section shall discuss the opinions of contemporary fatwa councils or institutions

with regard to the bindingness of unilateral promise.

Islamic Fiqh Academy of OIC

The Council of the Islamic Fiqh Academy, holding its Fifth session, in Kuwait-City

(State of Kuwait), from 1st to 6th Jumada al-‘Uula 1409 H (10 to 15 December 1988),

has resolved on the issue of discharging of promise by stating (IFA, 2000):
“Second: According to Shari'a, a promise (made unilaterally by the purchase orderer or the seller),

is morally binding on the promisor, unless there is a valid excuse. It is however legally binding if

made conditional upon the fulfillment of an obligation, and the promisee has already incurred

expenses on the basis of such a promise. The binding nature of the promise means that it should be

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either fulfilled or a compensation be paid for damages caused due to the unjustifiable non

fulfilling of the promise.”

The above resolution on promise has been discussed altogether with the Murabahah to

the Purchase Orderer. In another resolution related to the Musharakah Mutanaqisah and

Its Parameters (No. 136 (15/2)), Islamic Fiqh Academy states (Marjan Muhammad,

Hakimah Yaacob and Shabana Hasan, 2011):
“Musharakah Mutanaqisah is uniquely characterized by the presence of a binding promise by only

one of the two parties to effect multiple purchase contracts by which he/she will gain possession

of every portion of the (other party’s) stake.”

Based on the above stated resolutions, we could conclude that Islamic Fiqh Academy

approves the bindingness of unilateral promise if the promise is made conditional upon

an obligation and the promisee has incurred expenses on the basis of such promise.

AAOIFI

Based on the author’s observation of the AAOIFI’s Shariah Standards, there is no

specific section dealing with the topic of al-wa
c
d or al-muwa

c
adah. However, al-wa

c
d

and al-muwa
c
adah are treated in the standards as a component of other relevant topics.

The discussion of al-wa
c
d and al-muwa

c
adah could be found in several sections such as:

Currencies Trading (al-Mutajarah fi al-
c
Umlat)

Guarantees (al-Damanat),

Murabahah to the Purchase Ordered (al-Murabahah li al-Amir bi al-Shira’)

Lease and Financing Lease (al-Ijarah al-Muntahiyah bi al-Tamlik)

Partnership and Modern Corporations (al-Shirkah [al-Musharakah] wa al-

Sharikat al-Hadithah) and

Commodity Sales in Organized Markets (Buyu
c
 al-Sila

c
 fi al-Aswaq al-Maliyyah).

In all of the standards, AAOIFI has taken the same position with Islamic Fiqh Academy

of OIC by allowing binding unilateral promise and prohibiting binding bilateral promise

(AAOIFI, 2010, Marjan Muhammad, Hakimah Yaacob and Shabana Hasan, 2011).

Shariah Advisory Council (SAC) of Bank Negara Malaysia

Shariah Advisory Council (SAC) of Bank Negara Malaysia has, at least, two resolutions

related to the bindingness of promise in the forward currency transactions. Firstly, SAC

of BNM, in its 49
th

 meeting dated 28 April 2005 –Resolution No. 84 has resolved that

(BNM, 2010):
“… Islamic financial institutions are allowed to conduct forward foreign exchange transactions

based on unilateral wa`d mulzim (binding promise) which is binding on the promissor. In addition,

the party who suffers losses due to non-fulfillment of promise may claim compensation.

Secondly, Shariah Advisory Council (SAC) of Bank Negara Malaysia, in its 102
nd

meeting held on 22nd June 2010, has decided the following ( www.bnm.gov.my ):-
“1. Application of Wa'd (Promise) in Forward Currency Transaction

Islamic financial institutions are allowed to enter into forward foreign currency transaction for

hedging purposes based on unilateral wa'd ( promise) that carries binding effect on the promisor.

http://www.bnm.gov.my/

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Nevertheless, no consideration (or fee) is allowed to be charged on the promisee in view that

upfront cash payment for forward currency transaction would lead to a bilateral wa'd which is not

allowed by Shariah. This is in line with the view of the majority of ulama' who opines that

unilateral binding wa'd without any consideration is permissible in a forward currency

transaction.”

Analysis and Discussions

Based on a more detailed observation on the above-stated classical Islamic jurists’

opinions, we could further simplify their differences on this matter into four major

opinions. The major classical Islamic jurist opinions are as follows (Mahmud Fahd

Ahmad al-
c
Umuri, 2004):

Fulfillment of a promise is not binding but recommendable.

Fulfillment of a promise is binding.

Fulfillment of a conditional promise is binding.

Fulfillment of a promise attached to a reason is binding if the reason has been

undertaken by the promise.

Each of the classical Islamic jurists’ opinions has their Shariah bases and evidences to

support their positions. However, the discussions of the Shariah evidences are not within

the scope of this article.

We could further conclude that Islamic Fiqh Academy of OIC, AAOIFI and SAC of

BNM have opted for the opinion of al-Hanafiyyah and al-Malikiyyah. We could also

observe that SAC of BNM and AAOIFI are taking the same footing with Islamic Fiqh

Academy in this matter since Islamic Fiqh Academy has resolved this issue since 1988.

Another interesting point to note is that the Islamic Fiqh Academy of OIC has resolved

on a more detailed solution which has not been established in the classical opinions of

Islamic jurists with regard to the bindingness of promise. The new solution is based on

the principle of “Loss Must Be Eliminated” (al-Darar Yuzal). The solution deems the

unilateral promise as binding in the case of:

The promise is made conditional upon the fulfillment of an obligation, and

The promisee has already incurred expenses on the basis of such a promise.

Thus, having opted for the opinions of Malikiyyah and Hanafiyyah in this matter, Islamic

Fiqh Academy of OIC also offers two (2) options for settling the issue. The options are:

(i) fulfilling the promise, (ii) compensating the loss incurred without fulfilling the

promise. SAC of BNM and AAOIFI also follow the OIC Fiqh Academy in this matter.

Differences Between Contract, Legally Binding Promise and Ethically Binding

Promise

Based on the above discussions, the author attempts to illustrate the positions of the

legally binding promise and ethically binding promise from the contract status in the

figure below.
Figure 1: The Differences between Contract, Legally Binding Promise and Ethically Binding Promise

9

From the above figure, we could understand that the legally binding promise is distinctive

from the plain promise which is only ethically binding. There are other factors that add

up to the legally binding promise which strengthen its bindingness to be close with the

contract. In other words, the condition or reason which the promisor has stated in his

promise has potential to trigger the action of the promisee to fulfill the condition or

involve in the stated reason. And if the promisee performs the condition or involve in the

stated reason, he/she would have incurred cost that might cause darar (loss) to him/her if

the promise is not binding legally on the promisor.

Applications and Implications of Binding Promise on the Islamic Finance Industry

Most of the previous writings on the topic of al-wa
c
d and its bindingness upon promisor

have discussed the application of binding promise by the IFIs in their financial

instruments. Some of literatures have discussed the application of binding promise in

sale-based, ijarah-based and shirkah-based financial products (Jasani Abdullah and

Munawwaruzzaman Mahmud, 2008, Mahmud Fahd Ahmad al-
c
Umuri, 2004,

Burhanuddin Lukman, 2008, Azizi Che Seman, 2008, Ahmad Suhaimi Yahya, 2008).

Several of them have discussed the application of al-wacd in the Murabahah to the

Purchase Ordered such as Shubayr (2000) and al-Qaradawi (n.d.). Some of them have

discussed this topic extensively in their writings (Mahmud Fahd Ahmad al-
c
Umuri, 2004,

Nazih Kamal Hammad, 1988, Muhammad Akram Laldin, , Marjan Muhammad,

Hakimah Yaacob and Shabana Hasan, 2011, Muhammad Uthman Shubayr, 2000).

However, the researcher notes that al-
c
Umuri (2004) is the only author who have

discussed the positive and negative economic implication of the binding promise concept

from the macro economic perspective.

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Application of Binding Promise/Undertaking

Based on the researcher’s analysis of the literatures, the application of the binding

promise in the Islamic finance industry could take form in three main forms. They are:

Purchase Undertaking

Sale Undertaking

Al-Wa
c
dan

Purchase Undertaking (Promise to Purchase)

Purchase undertaking refers to the promise made by the promisor (usually the client) to

purchase a specified item from the promisee (usually the IFI). In other words, the

promisor/client has issued a binding unilateral promise that obliges him to purchase a

specified item from the IFI/promisee. According to (Aznan Hasan, 2008, Marjan

Muhammad, Hakimah Yaacob and Shabana Hasan, 2011, Muhammad Uthman Shubayr,

2000), purchase undertaking is applicable in the following Islamic financial products:

Al-Bay
c
 bi Thaman Ajil

Al-Murabahah li al-Amir bi al-Shira’

Al-Ijarah al-Muntahiyah bi al-Tamlik

Al-Ijarah Thumma al-Bayc

Musharakah Mutanaqisah

Sukuk

Comodities Murabahah Programme

Venture Capital and Private Equity

Islamic Forex Forward

Obviously, this type of promise could mitigate the business risk faced by the IFI as the

promise is binding on the client. For example, in the Murabahah to the Purchase Orderer

financing, the purchase undertaking is issued by the customer to the financer stating

his/her promise to purchase the ordered goods from the financer (Islamic banks).

Sale Undertaking (Promise to Sell)

Sale undertaking refers to the promise to sell made by the promisor to sell a specified

item to the promisee. According to Hasan (2008), sale undertaking is applicable in the

following types of Islamic financial products:

Al-Ijarah al-Muntahiyah bi al-Tamlik

Al-Ijarah Thumma al-Bay
c

Musharakah Mutanaqisah

Sukuk

Comodities Murabahah Programme

Venture Capital and Private Equity

The binding sale undertaking is usually used to ensure the liquidity of the instrument or

regain ownership of a specified item.

11

Al-Wa
c
dan (Two Independent Unilateral Promises)

Al-Wa
c
dan is a situation where there are two parties who give promises to each other and

both assume the role of promisor and promise at the same time. It may resemble al-wa
c
d

in one aspect and al-muwa
c
adah in another aspect. However, al-wa

c
dan is deemed as the

hilah (legal device) to avoid binding al-muwa
c
adah which has been rejected by most of

the Islamic scholars. Al-wa
c
dan has been applied in the lease-based (e.g. Ingress Sukuk)

and equity-based sukukk (Almana and Dubai Sukuk) structures (Marjan Muhammad,

Hakimah Yaacob and Shabana Hasan, 2011).

Implications of the Binding Unilateral Promise/Undertaking for the Islamic Finance

Industry

Having discussed the various juristic opinions on the bindingness of the promise and its

applications in the Islamic finance industry, it is valuable to discuss main implications of

this concept on the operations of Islamic finance industry. The implications of the

binding unilateral on the Islamic finance industry could be positive or negative.

Positive Implications

Although there are many benefits of the binding unilateral promise for the Islamic

finance industry, the positive implications of the binding unilateral promise could be

summarized into two main points.

Risk Control Mechanism for Trading and Profit-Sharing Contracts

Previously, Islamic banks were not so familiar with the trading concepts as they were

more inclined to the application of financing-biased contracts such as BBA and Bayc al-

cInah. The bindingness of the unilateral undertaking could be the “risk management

mechanism” for Islamic banks to involve in trading contracts. Thus,  The risks of trading

contracts is ver (Jasani Abdullah and Munawwaruzzaman Mahmud, 2008)

Stability of Financial Dealings

With the implementation of binding promise/undertaking, the IFIs could ensure the

stability of their dealings with their clients. This could enhance their stability in the

operations. Stability of dealings is vital to the Islamic banking institutions as they are

highly-leveraged and highly-regulated. If the client is permitted to default from fulfilling

its purchase or sale undertakings, enormous business/operational would rise and thus

jeopardize the Islamic banking and financial system itself.

Negative Implications

However, there could be several negative implications resulted from the application of

binding promise in the Islamic financial products. The

Complexity of Documentations and Cost

Most of the Islamic financial products nowadays are the result of combining several

mu
c
amalat contracts. This combination requires executions of the involved contracts in a

12

way that fulfill the conditions outlined by the Shariah and no violation of the Shariah

principles. The implementation of binding unilateral promise in the documents of the

Islamic financial products may add to the complexity of the documentation and thus may

result in the cost increase. Furthermore, the IFIs may need more time to educate their

clients on the concept.

Transfer of Risk between the Promisor and Promisee: Mitigation of Risk Sharing and

Real Business Spirits

Purchase or sale undertaking may mitigate the characteristics of real business dealings

and risk sharing arrangements between the IFIs and their clients. In most cases, the IFIs

or investors will take the safe position in their financing products, and the effects of the

dealings would be very close to the conventional-based financings. Risk sharing and risk

transfer are claimed by some scholars to be the differing characteristics of Islamic and

conventional financial systems respectively. Although the dealings are valid legally, the

financial and economic effects of the financial products of the two financial systems may

seem to be much or less the same.

Conclusions and Recommendations

This study has attempted to draw some defining lines between contract, legally binding

promise and ethically binding promise. It is observed that Malaysian and international

fatwa institutions has taken into consideration the need for bindingness of promise in the

Islamic finance industry. Although the bindingness of promise concept has positive

implications and effects on the Islamic finance industry, it also carries together some

drawbacks, especially for discouraging the application of risk sharing between the IFIs

and their clients.

It is recommended that future studies should aim to propose and outline the Shariah-

based conditions for implanting the binding promise instrument into the Islamic financial

products. This is vital to ensure that critical comments such as made by Shaykh Taqi

Usmani in 2008 will not rise again.

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c
ayir al-Shar

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c
Umuri, M. F. A. (2004). Al-wa

c
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c
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Islamiyyah. al-Qahirah: Maktabah Wahbah li al-Tiba
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ah wa al-Nashr.

al-Zuhayli, W. (1997). al-Fiqh al-Islamiyy wa adillatuh. Dimashq: Dar al-Fikr.

BNM. (2010). Shariah resolutions in Islamic finance (Second ed.). Kuala Lumpur: Bank

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mura
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Khamis.

Hasan, A. (2008). Pengunaan al-wa'ad, al-wa'dan dan al-muwa'adah. Paper presented at

the Muzakarah Cendekiawan Syariah Nusantara 2008.

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Academy (IFA).

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fiqhiyyah.

Lukman, B. (2008). Pengunaan Wa'd dalam kontrak buyu', ijarah dan syirkah; Adakah

aplikasi wa'd boleh menjejaskan kontrak kewangan. Paper presented at the

Muzakarah Cendekiawan Syariah Nusantara 2008.

Majallat al-ahkam al-
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adliyyah. (2010).

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a unilateral promise (wa'd): An analysis from Islamic law and legal perspectives

(No. 30/2011). Kuala Lumpur: ISRA. (ISRA o. Document Number)

Seman, A. C. (2008). Aplikasi wa'd dalam produk perbankan. Paper presented at the

Muzakarah Cendekiawan Syariah Nusantara 2008.

Shubayr, M. U. (2000). al-Mu
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asirah.

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Amman: Muassasah

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Shubayr, M. U. (2004). al-Madkhal ila Fiqh al-Mu
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amalat al-Maliyyah. Amman: Dal al-

Nafa'is.

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ah al-Fiqhiyyah (First ed.). Kuwayt: Wizarah al-Awqaf wa

al-Shu'un al-Islamiyyah (WASI).

Yahya, A. S. (2008). Pengunaan Wa'd dalam kontrak buyu', ijarah dan syirkah:

Implikasi hukum. Paper presented at the Muzakarah Cendekiawan Syariah

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Websites

14

http://www.eurekahedge.com/news/09_Oct_IFN_Islamic_Capital_Markets_Respond_to_

the_Financial_Crisis.asp

http://www.bnm.gov.my/index.php?ch=8&pg=14&ac=211

http://www.eurekahedge.com/news/09_Oct_IFN_Islamic_Capital_Markets_Respond_to_the_Financial_Crisis.asp

http://www.eurekahedge.com/news/09_Oct_IFN_Islamic_Capital_Markets_Respond_to_the_Financial_Crisis.asp


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PENUNTUT ILMU
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 *Corresponding author.

Email: mkhairi@umt.edu.my

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1245 - 1253 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

F
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Physicochemical and sensory properties of deep fried battered squid containing

Brownstripe red snapper (Lutjanus vitta) protein hydrolysate

1Chew, R.M., 1Mohd Zin, Z.,2,3Ahmad, A., 1Mohtar, N.F., 4,5Rusli, N.D. and
1,*Zainol, M.K.

1Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu
2Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030, Kuala Nerus,

Terengganu
3Institute of Tropical Biodiversity and Sustainable Development, Universiti Malaysia Terengganu, 21030

Kuala Nerus, Terengganu, Malaysia
4Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia

5Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli, Kelantan,

Malaysia

Article history:

Received: 26 February 2020

Received in revised form: 29

March 2020

Accepted: 1 April 2020

Available Online: 17 April

2020

Keywords:

Brown stripe red snapper fish

protein hydrolysate,

Deep-fat frying,

Sensory analysis

DOI:
https://doi.org/10.26656/fr.2017.4(4).083

Abstract

Deep-fried food is a fast and convenient way to prepare food that imparts desirable

sensory characteristics of colour, flavour and in particular, a smooth texture, yet has been

labelled as not healthy by consumers. Incorporation of other ingredients in the formulation

of the batter could reduce the fat absorption in deep-fried foods. This research was aimed

to determine the physicochemical and sensory properties of Brownstripe red snapper

protein hydrolysate (BRSPH) and its utilisation in reducing the oil intake of deep-fried

foods. The BRSPH were extracted using the enzymatic method utilizing Alcalase® as the

working enzyme. Batter formulations were prepared by adding 0%, 2%, 4%, 6% and 8%

of BRSPH into the sample mixtures. Addition of BRSPH into the batter was found to

increase hardness and crispness of deep-fat fried battered squids. The fat content of the

deep-fat fried battered squids with 8% BRSPH powder was found to be the lowest

compared to those added with 2%, 4% and 6%, while sample without BRSPH powder was

the highest (30.15%). Deep-fat fried squids with 4% of BRSPH powder showed the best

acceptability scores in terms of crispness, taste and overall acceptability, but no significant

differences were determined in the crispness between deep-fat fried squids with and

without BRSPH. The findings indicate that enzymatic hydrolysis using Alcalase® has the

potential to yield BRSPH with a high degree of hydrolysis (98.19%), low molecular

weight (10-15 kDa), and low oil binding capacity (2.38 g oil/ g protein). Enzymatic

hydrolysis proved to be a viable technique to produce protein hydrolysate which able to

reduce the oil uptake and healthier with high acceptability of the end products. Research

on how to optimize the use of BRSPH with a high economic, nutritional and industrial

potential of understated resources would allow for the implementation of manufacturing

practices to enhance the use of resources and increase the value of the by-product. This

approach will offer the potential use of BRSPH for the production of batter formulation

which is efficient in the reduction of oil uptake.

1. Introduction

Deep-fried food has become increasingly popular

because it is fast and convenient which imparts unique

sensory properties of colour, flavour and, in particular,

the texture of a smooth, moist interior coupled with a

crispy crust outside (Pedreschi and Moyano, 2005).

However, customers are becoming more health-

conscious and are increasingly turning to foods that are

high in nutritional value and low in fat and caloric

content. Moreover, fried foods also constitute high fat

content, often exceeding 1/3 of the total food by weight

(Mellema, 2003).

In order to reduce the fat in high-fat fried products,

surface treatments widely used to reduce oil uptake in

https://orcid.org/0000-0003-3629-586X

https://orcid.org/0000-0002-7775-1289

https://orcid.org/0000-0002-2070-1045

https://orcid.org/0000-0002-0242-9770

https://orcid.org/0000-0002-6387-9927

 Chew et al. / Food Research 4 (4) (2020) 1245 - 1253

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

deep-fried foods (Lumanlan et al., 2019). Surface

treatment is the application of coating materials to the

surface of food products to limit oil and moisture transfer

during frying (Radwan, 2017). Soy protein isolate, whey

protein isolate and methylcellulose were very effective in

reducing oil uptake in deep-fried foods (Albert and

Mittal, 2002). Most of the barriers used in the

commercial production of fried foods are protein-based

(Hau et al., 2018). Fish protein hydrolysate, such as

striped catfish protein, was found to reduce oil binding

capacity by increasing the degree of hydrolysis (Tanuja

et al., 2014).

Snappers can be found in tropical and subtropical

waters of all oceans. Snapper typically feeds on fish,

crustaceans and molluscs, particularly squid. In

Malaysia, three common types of snappers are available

for consumption: red snapper (Lutjanus

argentimaculatus) and golden snapper (Lutjanus johnii)

(Rosmilah et al., 2005). Brownstripe red snappers

(Lutjanus vitta) (Figure 1) can be used as an excellent

raw material for the production of hydrolysate due to its

low human consumption, which is considered as

underutilized marine fish.

It is suggested that fish protein hydrolysate with low

oil-binding ability and low molecular weight may also

minimize the fat intake of deep-fried foods (Zainol et al.,

2020). Nevertheless, there is limited information on the

use of Brownstripe red snapper hydrolysate protein

(BRSPH) in reducing the consumption of deep-fried

foods in oil. Successful results may serve as an initiative

to enhance or develop a healthy fried food that has

contributed commonly to obesity and chronic diseases.

Thus, this study aimed to determine the effect of BRSPH

on reducing the oil uptake in a fried product and to

investigate the potential of BRSPH in the batter

formulation as a good source of protein.

2. Materials and methods

2.1 Preparation of Brownstripe red snappers fish protein

hydrolysate (FPH)

Brownstripe red snappers were purchased from Jeti

Pulau Kambing, Kuala Terengganu, Terengganu,

Malaysia. The fish meat was subsequently homogenized

in a food processor (Panasonic, Malaysia) and extracted

according to the method of Hau et al. (2018). Fish meat

of 50 g was deactivated for 10 mins at 90°C. The

deactivated fish meat was then mixed with 100 mL pH 8

buffer. A total of 50 g of the homogenized deactivated

fish meat was mixed with 500 mL of 90°C water for 10

mins. A further 50 mL of 1 M potassium phosphate

buffer (pH 7.5) was added to the fish (ratio of 1:1

between fish and buffer) and the mixture pH was

carefully adjusted to 7.5. After 3 hr, the mixture was

heated for 5 mins at 90°C to inactivate the enzymes. The

mixture was then cooled and centrifuged at 10000 rpm

for 20 mins. The resulted hydrolysate was then freeze-

dried at -54οC while the vacuum was set at 0.25 mbar.

2.2 Proximate analysis of Brownstripe red snapper

The moisture, ash, fat and crude protein contents of

the Brownstripe red snapper were determined based on

the standard AOAC (2012) procedures. The samples

were analysed in triplicates and calculated according to

dry weight basis using AOAC methods (AOAC, 2012).

2.3. Determination of Brownstripe red snapper degree of

hydrolysis

Degree of hydrolysis of BRSPH was determined

using trichloroacteic acid (TCA) method (Hoyle and

Merritt, 1994). One gram of lyophilized FPH powder

was determined through Kjeldahl method (AOAC,

2012). As for the 10% TCA soluble nitrogen

determination, 1 g of lyophilized BRSPH powder was

added into 10 mL distilled water to determine the degree

of hydrolysis. Then, 10 mL of 20% TCA was added into

the sample and mixed by vortex for 30 s. The sample

was then left to stand for 30 mins, to allow protein

precipitation and centrifuged at 8000 rpm for 5 mins

(High Speed centrifuges 1580R, Cryozen Co, Ltd,

Korea). Protein content in the collected supernatant was

then measured using Kjedahl method (AOAC, 2012).

The protein content was calculated using the formula:

% Crude protein = % nitrogen x 6.25

The degree of hydrolysis was calculated using the

formula below:

 2.4. Determination of Brownstripe red snapper protein

hydrolysate (BRSPH) functional groups

The functional groups of BRFPH were determined

using FTIR Transmission (Nicolet iS10, Thermo

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Figure 1. The Brownstripe red snapper (Lutjanus vitta)

1246

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Scientific, US); in which 5 mg of BRSPH powder was

mixed with 250 mg of KBr (1:50). The mixture was

homogenized using agate mortar and pestle and then was

pressed into pellet (1-2 mm thick films) with a 15-ton

hydraulic press. The FTIR spectra were obtained from

wavenumber of 600 to 4000 cm-1 during 64 scans with 2

cm-1 resolution. The resulting spectrum represents the

molecular absorption and transmission which then create

a molecular fingerprint of the sample (Zainol et al.,

2017).

2.5 Determination of BRSPH molecular weight

The BRSPH were analysed for sodium dodecyl

sulphate polyacrylamide electrophoresis (SDS-PAGE)

(Zainol et al., 2020). SDS-PAGE gel used consisted of 2

layers of acrylamide gels namely resolving gel and

stacking gel. The BRSPH sample was diluted in 5% (w/

v) and mixed with 1:1 (v/v) ratio loading buffer. The

mixture was then heated in 90°C water bath for 10 mins

and cooled immediately prior to loading. Sample and

protein standard volumes of 25 μL were loaded into

individual wells and operated using a discontinuous

tristricine buffer with 25 mA/gel constant current and

100 V constant voltage for 1 hr. After electrophoresis,

proteins were visualized by 0.1% (w/v) Coomassie blue

G250 staining and de-staining by soaking in several

changes of 40% (v/v) methanol and 10% (v/v) acetic

acid until significant clear bands were obtained. Broad

protein markers (11 to 245 kDa) were used for molecular

weight comparison.

2.6 Oil holding capacity of BRSPH

Palm oil of 10 mL was added to 0.5 g BRFPH and

centrifuged in 2000 RCF for 30 mins at 25°C. The

unbound oil was decanted off, and oil absorption

capacity was determined from the difference in weight of

the hydrolysate samples and expressed as gram of oil

bound per gram sample (Shahidi et al., 1995).

2.7 Development of battered squid containing BRSPH

Table 1 shows the batter formulation prepared using

the modified formulation of Shih et al. (2004). Five

batter formulations were prepared with the addition of

four different amount of BRSPH protein hydrolysate

(2%, 4%, 6%, and 8%) into each formulation and the

other one batter formulation was kept constant in which

no fish protein hydrolysate was added into the

formulation. Then, squid flesh (3 cm x 3 cm) was coated

with the 5 batter formulations.

2.8 Deep fat frying

 The coated squids were then deep-fried in palm oil

for 3 mins at 180οC. The excess oil was then drained the

excess oil and cooled to room temperature. Then, the

batter crust was peeled off from the squids and the oil

was extracted using Soxhlet extraction method Hau et al.

(2018).

2.9 Determination of oil uptake

Oil-uptake was measured according to a method

described by Wasswa et al. (2007) with a slight

modification. In a 50 mL centrifuge tube, a total of 0.5 g

of BRSPH powder sample was added to 9 g of palm oil,

mixed with a vortex mixer for 1 min, and then

centrifuged at room temperature at 2000 x g for 30 mins.

The weight of the extracted oil was determined from the

hydrolysate. The difference between the oil weights

derived from the hydrolysate and the initial palm oil 9 g

was the oil weight consumed by a sample of 1 g. The oil

consumption was measured as the quantity of oil

consumed by the samples.

2.10 Texture profile analysis

Texture profile analysis was performed using Dogan

et al. (2005) method with a slight modification. The

texture of the samples’ crust was analysed in terms of

hardness and crispness. Such analyses were measured in

the fried samples using texture analyser (TA.XT. plus

Stable Micro System Ltd., US). A load cell of 50 N was

used. A conical probe was attached to the instrument for

the penetration test. The instrument was set to a speed of

55 mm min-1 for 25% penetration of a conical probe into

the fried sample.

2.11 Colour profile analysis

The crust colour of fried squid was determined using

a colorimeter (Minolta CR 300, Japan), according to the

CIE L* a* b* scale. The colour reading included

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Ingredients Percentage of ingredients (%)

Fish protein hydrolysate 0 2 4 6 8

Wheat flour 15.2 13.2 11.2 9.2 7.2

Rice flour 80 80 80 80 80

Sodium chloride 3 3 3 3 3

Sodium bicarbonate 1 1 1 1 1

Disodium pyrophosphate 0.8 0.8 0.8 0.8 0.8

Table 1. The percentage of ingredients in batter powder formulation

* Batter powder was mixed with water in the ratio of 1:1

1247

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

lightness (L*), redness (a*), and yellowness (b*). A

standard white plate (X = 91.98, Y = 93.97, and Z =

110.41) was used to calibrate the instrument. Each

sample was individually measured in triplicate.

2.12 Sensory evaluation

A fresh batch of fried squid was used for sensory

studies. The deep-fried battered squid was subjected to

sensory evaluation for colour, odour, oiliness, crispness,

and overall acceptability. The sensory evaluation was

carried out by thirty panellists using a 7-point hedonic

scale from 1 to 7 (1 = dislike extremely, 2 = dislike very

much, 3 = like slightly, 4 = neither like nor dislike, 6 =

like very much, 7 = like extremely) (Mau et al., 2017).

The sample was packed and coded with a 3 digit code.

The coded samples were served in a tray to the panellist

(Lawless and Heymann, 2010). The mean score for each

attribute was reported.

2.13 Statistical analysis

Analysis of oil uptake was conducted triplicate and

the statistical analysis was carried out using MINITAB

14 statistical software packaged. The results were

expressed as mean±standard deviation. The significant

difference at (p˂0.05) was performed by one-way

analysis of variance (ANOVA) and Fisher’s Least

Significant Difference (LSD) test (Mamat et al., 2018).

3. Results and discussion

3.1 Chemical composition of raw material

As shown in Table 2, fresh Brownstripe red snapper

mince contained 17.34% crude protein, 77.90% moisture

and 5.43% crude fat. Crude protein level was within the

range based on a previous study (Benjakul et al., 2009).

The fishes of the family Lutjanidae demonstrated that the

average moisture content was between 71 and 75%, fresh

Brownstripe red snapper mince was out of this range,

indicating that chemical composition of fish varies

within and between species.

3.2 Protein content and degree of hydrolysis (DH) of

Brownstripe red snapper protein hydrolysates (BRSPH)

Table 2 also shows that as predicted protein

hydrolysate exhibited higher protein content (38.71%)

compared to the fresh Brownstripe red snapper mince

(17.34%) and could be an essential protein source. The

high protein content could have resulted from the

solubilisation of protein during hydrolysis, the removal

of insoluble undigested non-protein substances and the

partial removal of lipid after hydrolysis (Benjakul and

Morrissey, 1997). The percentage of solubilised protein

was found to be dependent on the amount of lipid in the

raw material. Degree of hydrolysis (DH) is an important

factor highly related to the hydrolytic process yield

(Adler-Nissen, 1986). DH value of BRSPH was

measured at 98.19%. The data also suggested that the

soluble protein also increased as the DH value increased.

Nevertheless, it has been mentioned that DH has an

impact on FPH's physicochemical properties (Harun et

al., 2017), which could result in a low oil uptake.

3.3 Determination of functional groups of BRSPH

Fourier Transform Infrared (FTIR) spectroscopy is

an important and well-established technique to study the

secondary structure of proteins and polypeptides. Amide

I (1700-1600 cm-1) band is the most sensitive and widely

used in studies of protein secondary structure. Amide I

band is mainly due to C = O stretching vibration

(approximately 80%) of the amide group coupled with in

-plane NH bending (less than 20%) (Kong and Yu,

2007). Amide II (1575-1480 cm-1) derives mainly from

in-plane NH bending and CN stretching vibration and

shows less protein conformational sensitivity compared

with amide I while other amide vibrational bands have

less practical use in protein conformational studies

(Kong and Yu, 2007). The FTIR spectra (Figure 2) of

BRSPH demonstrated the absorption band at 1559.46 cm
-1 and 1647.62 cm-1 to 1652.39 cm-1 region, indicated the

existence of amide II and amide I, respectively. Amide I

bands of protein hydrolysate was found at 1630 cm-1

(Benjakul et al., 2009). Higher frequencies of amide I

bands is attributed to greater loss of molecular order of

triple helix due to uncoupling of intermolecular cross-

links and disruption of intramolecular bonding when

protein hydrolysate was extracted at higher temperature

or longer time (Ahmad and Benjakul, 2011).

3.4 Molecular characterization of the BRSPH by SDS-

PAGE

Figure 3 shows the characterisation by SDS-PAGE

of BRSPH's molecular weights (MW). SDS-PAGE is the

most widely used for analysing protein mixture,

monitoring protein purity and determining their

molecular weights. Characterization of the molecular

weights of BRSPH by SDS-PAGE showed the presence

of strong bands ranging between 10-15 kDa and 75-250

kDa, which indicated that Alcalase® enzyme was able to

produce small-sized peptides in 180 mins. Several

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Moisture content (%) 77.90±0.40

Protein (%) 17.34±0.72

Fat content (%) 5.43±0.03

Ash (%) 2.0±0.12

Degree of hydrolysis (%) 98.19±0.24

Protein in hydrolysate powder (%) 38.71±1.71

Table 2. Chemical composition of Brownstripe red snapper

fish edible flesh

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studies have shown Alcalase®’s ability to produce low

molecular weight peptides via a high degree of

hydrolysis (DH) (Liaset et al., 2000). This is in

coincident with high DH of Brownstripe red snapper

(98.18%). According to Bhaskar et al. (2008), fish

protein hydrolysate with high nutritional values should

be rich in low molecular weight peptides, and the

successful production of such desired peptides indicated

its potential application in functional food products.

3.5 Oil binding capacity

Oil binding capacity expresses the quantity of oil

which directly bound by the protein and is of great

interest as it is an important functional characteristic,

especially expected by meat and confectionery industries

(Gbogouri et al., 2004). It is an important attribute that

will influence the taste of a product, hence increasing the

acceptance of the product.  In this study, BRSPH powder

exhibited oil binding capacity of 2.38 g oil/g protein,

which may be considered as low. The hydrolysates can

be potentially used as functional ingredients for the meat

and confectionary industry. The decrease in oil binding

capacity as DH increased might have been due to the

hydrolytic degradation of the protein structure itself. Oil

binding capacity of proteins also correlates with surface

hydrophobicity (Kristinsson and Rasco, 2000).

Generally, fish protein hydrolysates may be expected to

have significant changes in oil absorption, compared to

those of native proteins or common food protein

ingredients (Sathivel et al., 2003; Gbogouri et al., 2004).

3.6 Analytical methods of batter crusts of fried squids

3.6.1 Colour profile

Table 3 shows the effect of different amount of

BRSPH on colour development of deep-fat-fried squid

that was examined in terms of Hunter L* a* b* values.

Deep-fat-fried foods develop a golden colour, between

yellow and brown, when they are properly fried. This is a

characteristic that consumers normally consider very

attractive. A light golden tone is the benchmark colour

for determining the end of the final frying process. A

brownish yellow colour is the benchmark colour for the

deep-fat-fried squids in this study. There was no

significant trend in the variation of the lightness (L*)

with an increased amount of BRSPH in the batter. When

the frying time was extended longer, the  ∗ value

decreased at all the frying temperatures. At the same

frying time, the higher frying temperature provided the

lower  ∗ value. The decrease in  ∗ value has been linked

with non-enzymatic browning reactions which accelerate

at high temperatures (Dueik et al., 2010). Dogan et al.

(2005) also reported that the colour of deep-fat fried

chicken nuggets was studied by they found that as frying

time increased, L* values decreased. Therefore, the

insignificant differences in L* values can be explained

by the consistent frying time (3 mins) carried out in the

frying process. Redness (a*) is not a desirable colour in

fried food products (Ansarifar et al., 2012). The changes

in a* values were mainly related to myoglobin oxidation

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Figure 2. The FITR spectra of Brownstripe red snapper hydrolysate (BRSPH) powder

Figure 3. SDS-PAGE patterns of Brownstripe red snapper

hydrolysate (BRSPH) powder

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(Pilar and Reyes, 2007). Deep-fat-fried squid without

BRSPH has significantly lower a* value compared to

deep-fat-fried squid incorporated with 2%, 4%, 6% and

8% of BRSPH. Addition of 8 % BRSPH provided the

highest a* value (highest redness) indicated that the

development of golden brown to dark brown colour in

deep-fat-fried squids due to non-enzymatic browning

reactions (Garayo and Moreira, 2002).  Mohamed et al.

(1988) also observed that the addition of ovalbumin to a

batter improved crispness and colour owing to the amine

groups present in proteins participating in the Maillard

reaction. For yellowness, no significant difference was

observed between control and deep-fat-fried squids

incorporated BRSPH. This could be due to the consistent

frying time (3 mins) carried out in this study. Ansarifar

et al. (2012) reported that b* value of deep-fat-fried crust

decreased with frying time which implied that frying

time has a significant effect on the yellowness of the

fried product.

3.6.2 Texture profile analysis

The texture profiles of the deep-fat-fried squids

which include hardness and crispness were assessed in

this study. The addition of BRSPH produces higher

hardness compared to the control and 6% added BRSPH

to the batter showed the highest value compared to all

other treatments. This result was identical to those

reported by Mohamed et al. (1988), indicating that the

addition of protein, such as egg yolk to the batter has

reported improving the hardness of fried batter.

Crispness was described as the most versatile single

texture parameter of a product because it was universally

liked, it enhanced or contrasted texture, and was the

prominent texture attribute related to top-quality

cooking. Deep-fat-fried squid without BRSPH showed

the least crispness (3.52 kg.s) among all samples.

Incorporation of BRSPH could be the cause of increased

crispness in deep-fat-fried squid batter crust and this is in

the agreement with Mohamed et al. (1988), denoting that

the addition of protein, ovalbumin to a batter improved

crispness.

3.6.3 Oil uptake analysis

Oil uptake of deep-fat-fried squid batter crust

incorporated with 0%, 2%, 4%, 6%, 8% BRSPH is

shown in Table 4. The oil uptake of deep-fat-fried squid

batter crust incorporated with 8% BRSPH was

significantly the lowest (23.30 %) among the samples.

These results indicated that the higher the BRSPH, the

lower the oil absorption. Oil uptake of deep-fat-fried

squid batter crust incorporated with 2%, 4%, 6% was

significantly lower than the control sample, which also

demonstrated that the oil uptake of the control sample

was the highest among samples. This result suggested

that FPH was able to reduce fat uptake when applied to

the batter system of deep-fried battered food products as

a functional food ingredient. Oil uptake reduction of

deep-fried food using other protein based ingredients in

batter coating has also been reported before. Albert and

Mittal (2002), found that batter coating systems of soy

protein “isolate”/methyl cellulose could reduce the fat

uptake of deep-fried cereal products by up to 99.8%.

3.6.4 Sensory evaluation of deep-fat-fried squids

The sensory panels were convened to assess the

effects on the colour, crispness, oiliness, taste and overall

acceptability of deep-fat-fried squid incorporated with

0%, 2%, 4%, 6%, and 8%. Garcia et al. (2002) compared

the effects of various cellulose derivatives and

additionally the sorbitol effect on selected cellulose

derivatives in French fries and found that a fat uptake

reduction of 41% could be achieved (Table 5). The deep-

fat-fried squids with added 4%, 6% and 8% of BRSPH

produced higher colour scores than the control (p<0.05).

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 Percentage of hydrolysate added 0% 2% 4% 6% 8%

L* (Lightness) 66.62±0.36a 66.79±0.47a 66.69±0.08a 67.16±0.58a 66.34±0.01a

a* (Redness) 1.71±0.17a 2.71±0.08a 4.69±0.07b 4.62±0.19b 5.09±0.05b

b* (Yellowness) 20.68±0.41a 20.79±0.26a 21.09±0.52a 21.14±0.03a 21.30±0.73a

Values are mean±standard deviation of three replications. Values with same superscript letters within the same row are not

significantly different (p < 0.05).

Table 3. Colour profile (L*, a*, b*) of deep-fat-fried squids incorporated with different amount of BRSPH

Amount of Tooth-pony FPH in Batter 0% 2% 4% 6% 8%

Oil uptake (%) 30.15±1.35a 28.20±0.13b 27.67±0.31b 27.39±0.52b 23.30±0.61c

Hardness (kg) 0.02±0.01b 0.03±0.01ab 0.04±0.01a 0.04± 0.01a 0.03±0.01ab

Crispness (kg.sec) 3.52±0.01b 3.55±0.01ab 3.57±0.02a 3.57±0.01a 3.59±0.01a

Values with same superscript letters within the same row are not significantly different (p < 0.05).

Table 4. The oil uptake, hardness and crispness values of deep-fat-fried squid batter crust incorporated with different amount of

BRSPH

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Taste scores were increased by the addition of BRSPH.

The samples with 4% BRSPH showed the highest taste

scores than that of other samples. Maillard is a non-

enzymatic browning reaction, which causes the

decomposition of certain amino acids (the building

blocks of proteins), in the presence of reducing sugars.

This reaction leads to the formation of brown pigments,

or melanoidins, which are not well defined and may

result in numerous flavour and odour compounds

(deMan, 1999).

Textural quality is an important attribute for the

acceptability of fries and it is influenced by both material

and process conditions (Troncoso et al., 2009). A longer

frying time benefits for getting a crisper fried food. In

the present study, crispiness values were not significant

differences between the five samples. This was probably

due to the consistent frying time (3 mins) carried out in

this study. Addition of different proteins at different

concentrations to the batter decreased the oil content of

the final product. Less oil absorption may be related to

the formation of covalent links within films during

heating. The reduced oil uptake may also be related to

thermal gelation and the film-forming ability of proteins.

Ovalbumin, the main protein in egg albumen, was also

reported to reduce the oil uptake of the fried product,

probably owing to its lipophobic nature (Kato and Nakai,

1980). However, panels perceived that the deep-fat-fried

squid batter with 4% BRSPH added had undesirable

oiliness.

Overall, with regard to the flavour and crispness

characteristics, the samples with 4% BRSPH exhibited

the highest acceptability scores than that of other

samples. Enzymatic hydrolysis of protein develops

formation of short chain peptides, thus causing

development of bitter taste in the product (Kristinsson

and Rasco, 2000). However, the lowest molecular weight

of BRSPH was in the range of 10-15 kDa, indicating that

the presence of higher amount (4%) of BRSPH did

improve the taste and overall acceptability of deep-fat-

fried squid instead of generating bitterness. These

findings are in concert with the study by Hoyle and

Merritt (1994), who reported that Alcalase®-hydrolyzed

herring with a higher DH generated less bitter taste

hence giving the higher sensory score. The high

acceptability scores of deep-fat-fried squid incorporated

with 4% of BRSPH could be explained by umami taste

existed in FPH. Umami was one of the dominant tastes

of threadfin bream hydrolysates produced by Alcalase®

(Normah et al., 2004).

4. Conclusion

This study shows that oil uptake of batter crust

incorporated with 2%, 4% and 6% of BRSPH exhibited

significant differences (p < 0.05) compared with the

control sample (30.15%). In sensory evaluation, with

regard to the flavour and crispness characteristics, the

samples with 4% of BRSPH had the highest overall

acceptability scores than other samples. In general,

sensory evaluations indicated that deep-fat-fried squids

with BRSPH were accepted. Thus, the inclusion of

BRSPH may offer better colour and flavour of the deep-

fat-fried squids, thereby improving the overall

acceptability of deep-fat-fried squids.

Conflict of interest

The authors declare that there is no conflict of

interest in conducting this study.

Acknowledgments

This research was supported by Universiti Malaysia

Terengganu. The authors would like to thank the central

lab of UMT and the Faculty of Fisheries and Food

Science (FPSM) for the facilities provided to conduct the

study.

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