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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 410 - 417 (8page)
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The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.
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참고문헌 (46)
참고문헌 신청
Alesson-Carbonell, L. / 2005 / Characteristics of beef burger as influenced by various types of lemon albedo / Innov. Food Sci. Emerg. Technol 6:247~255
Alesson-Carbonell, L. / 2005 / Functional and sensory effects of fiber-rich ingredient on breakfast fresh sausages manufacture / Food Sci. Technol. Int 11:89~97
Angelo, A. J. St. / 1987 / Chemical instrument analyses of warmed over flavour in beef / J. Food Sci 52:1163~1168
AOAC / 1995 / Official Methods of Analysis, 16th edition / Association of Official Analytical Chemists
AOAC / 1997 / Official Methods of Analysis, 16th Edition, Volume II, Section 45.4.07, Method 985.29
Alesson-Carbonell, L. / 2005 / Functional and sensory effects of fiber-rich ingredient on breakfast fresh sausages manufacture / Food Sci. Technol. Int 11:89~97
Angelo, A. J. St. / 1987 / Chemical instrument analyses of warmed over flavour in beef / J. Food Sci 52:1163~1168
AOAC / 1995 / Official Methods of Analysis, 16th edition / Association of Official Analytical Chemists
AOAC / 1997 / Official Methods of Analysis, 16th Edition, Volume II, Section 45.4.07, Method 985.29
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