• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

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

    Thumbnail
    Date
    2019-03-24
    Author
    Udomkun, Patchimaporn
    Niruntasuk, P.
    Innawong, B.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    The 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.
    https://dx.doi.org/10.1111/jfpp.13931
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5559
    Non-IITA Authors ORCID
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1111/jfpp.13931
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Nutrition
    Agrovoc Terms
    Refrigerators; Temperature; Wheat Flour; Frying; Processes; Fatty Acids
    Regions
    Asia; Southeast Asia
    Countries
    Thailand
    Journals
    Journal of Food Processing and Preservation
    Collections
    • Journal and Journal Articles4836
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository