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

dc.contributor.authorUdomkun, Patchimaporn
dc.contributor.authorNiruntasuk, P.
dc.contributor.authorInnawong, B.
dc.date.accessioned2019-12-04T11:33:13Z
dc.date.available2019-12-04T11:33:13Z
dc.date.issued2019-03-24
dc.identifier.citationUdomkun, 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.
dc.identifier.issn0145-8892
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5559
dc.descriptionOnline first
dc.description.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.
dc.format.extent1-9
dc.language.isoen
dc.rightsCopyrighted; all rights reserved
dc.subjectRefrigerators
dc.subjectTemperature
dc.subjectWheat Flour
dc.subjectFrying
dc.subjectProcesses
dc.subjectFatty Acids
dc.titleImpact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationHealth Food Company Limited, Bangkok
cg.contributor.affiliationSilpakorn University
cg.coverage.regionAsia
cg.coverage.regionSoutheast Asia
cg.coverage.countryThailand
cg.creator.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectNutrition
cg.journalJournal of Food Processing and Preservation
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid104701
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1111/jfpp.13931


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