Investigation of oil uptake modeling and moisture content in fried nuggets using different maize starches
| Autor: | Amir Hossein Elhamirad, Zahra Sheikholeslami, Sayed Ali Mortazavi, Sepideh Yosefzadeh Sani, Mehdi Karimi |
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| Rok vydání: | 2018 |
| Předmět: |
Nutrition and Dietetics
Food industry Chemistry Starch business.industry Sonication Model prediction Wheat flour 04 agricultural and veterinary sciences 040401 food science Maize starch chemistry.chemical_compound 0404 agricultural biotechnology Natural source Food science business Water content Food Science |
| Zdroj: | Nutrition & Food Science. 48:642-653 |
| ISSN: | 0034-6659 |
| DOI: | 10.1108/nfs-08-2017-0168 |
| Popis: | Purpose In the past decades, the desire to use natural source foods has increased because of environmental compatibility, safety and appropriate costs. Sonication is used in food industry owing to its short duration of process and saving energy. The purpose of this study is to investigate the effect of various maize starches in the batter on the oil absorption and quality assessment (moisture content) of chicken nuggets by using five mathematical models. Design/methodology/approach To determine the effects of different maize starches on oil absorption parameters, 5 per cent starches native, sonicated starch were substituted in batter instead of wheat flour. Suspensions contained native starch were treated with sonication (70 kHz, 5 min) using an ultrasound probe set. Samples were fried in a fryer at 150, 170 and 190°C for 1, 3and 5 min, respectively. Models were compared with R2 and Arrhenius equation for estimating model prediction sufficiency. Findings Obtained results represented that between different formulated samples, maize starch with high temperature had main significant effect (p < 0.05) on moisture content of nuggets. During frying, the amount of oil loses significantly (p < 0.05) depended on temperature and time and sonication treatment. Originality/value Incorporation of sonication with maize starch at higher temperature on quality assessment has not been found. |
| Databáze: | OpenAIRE |
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