A Comparison between Physico-Chemical Characteristics of the Degraded Palm Oil by Chicken Nuggets Coated with Sweet Pepper and Hot Pepper
| Autor: | Dan-Stefan Clonda, Nicoleta G Hadaruga, Adrian Rivis |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 1, Pp 66-67 (2013) |
| Druh dokumentu: | article |
| ISSN: | 2344-2344 2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:9401 |
| Popis: | Palm oil was selected from varieties of vegetable oils used in the food industry (especially in the food industry of "Fast Food") proved to be an oil with properties that can be maintained within acceptable limits for use after a reasonable time highly dependent on the type of food processed. It is known that frying is the most widely used process for the preparation of food both in the home and in industrial scale. The preference for this method of preparation of the food is due to the fact that it is a quick and convenient method from the point of view of time / output, and the food unique sensory properties, color, texture, consistency, taste and flavor are very popular with consumers. Degraded samples of the oils were analysed to ascertain the psysicochemical caracteristics (density, refractive index, acid and saponification values and percentage of water) in comparison to the blank samples. The determinations conducted revealed elevated parameters due to the degradation compounds in the analysed samples. |
| Databáze: | Directory of Open Access Journals |
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