Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.affiliationHealth Food Company Limited, Bangkoken
cg.contributor.affiliationSilpakorn Universityen
cg.contributor.crpAgriculture for Nutrition and Health
cg.coverage.countryThailand
cg.coverage.iso3166-alpha2TH
cg.coverage.regionAsia
cg.coverage.regionSouth-eastern Asia
cg.creator.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1111/jfpp.13931en
cg.identifier.iitathemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journalen
cg.issn0145-8892en
cg.issue5en
cg.journalJournal of Food Processing and Preservationen
cg.reviewStatusPeer Reviewen
cg.subject.iitaNUTRITIONen
cg.volume43en
dc.contributor.authorUdomkun, Patchimapornen
dc.contributor.authorNiruntasuk, P.en
dc.contributor.authorInnawong, B.en
dc.date.accessioned2019-05-20T10:18:16Zen
dc.date.available2019-05-20T10:18:16Zen
dc.identifier.urihttps://hdl.handle.net/10568/101300
dc.titleImpact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying mediumen
dcterms.abstractThe impact of far‐infrared and conventional heaters on heat distribution and physicochemical qualities of chicken nuggets and frying medium were investigated. For chicken nuggets, moisture content, fat content, color (L*, a*, and b*), and texture characteristics were determined, while free fatty acid (FFA), peroxide value (PV), total polar materials (TPMs), and color were used to measure the quality of frying oil. A higher heating rate and more uniform heat distribution were observed in the far‐infrared frying. Physicochemical qualities of chicken nugget were not significantly influenced by type of heater, except the fat content in the crust was significantly higher (p < 0.05) in far‐infrared fried samples. The FFA, TPM, and color values of frying oil were better in far‐infrared frying. Far‐infrared frying can be used for about 56 and 115 more cycles than conventional frying when using FFA of 0.8% and TPM of 25%, respectively as an indicator to discard the oil.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.available2019-03-24
dcterms.bibliographicCitationUdomkun, P., Niruntasuk, P. & Innawong, B. (2019). Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium. Journal of Food Processing and Preservation, 1-9.en
dcterms.descriptionOnline firsten
dcterms.extent1-9en
dcterms.issued2019-05
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherHindawi Limiteden
dcterms.subjectrefrigeratorsen
dcterms.subjecttemperatureen
dcterms.subjectwheat flouren
dcterms.subjectfryingen
dcterms.subjectprocessesen
dcterms.subjectfatty acidsen
dcterms.subjectfood scienceen
dcterms.typeJournal Article

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