Expression of influence of cohesion index as a function of oil absorption of frying mixture of deep fat fried coated chicken meat (CROSBI ID 535594)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Ježek, Damir ; Tripalo, Branko ; Brnčić, Mladen ; Karlović, Sven ; Bosiljkov, Tomislav ; Karlović, Damir
engleski
Expression of influence of cohesion index as a function of oil absorption of frying mixture of deep fat fried coated chicken meat
Study in this work is directed on monitoring influence on capability of oil absorption in samples which contain a different physical properties and structure (starch (6, 8 and 10%), pectin and Fibrex (5, 7 and 9%), salt (12, 17 and 22%) and corn flour (40, 5 ; 45, 5 ; 50, 5%), which is directly connected with values of cohesion index. Coefficient of cohesion was determined using Texture analyzer TA.HD plus with Powder flow analyzer attached to device. General principle of work is controlled flow blade actions i.e. blade slices down and lifts up what is indicated like a negative force area. Values of cohesion index were between 19 – 27 what indicate a higher cohesiveness. Higher cohesion index are proven like a significant capability of oil absorption. The samples were cut into rectangular shapes and deep fat fried at frying temperature of 1800C for periods ranging from 6 and 8 min. Soxhlet extraction was a method which is used to determine a lipid content of the samples. Statistical analysis data was performed using SigmaPlot 9.0 software.
oil absorption; coefficient of cohesion; cohesion index
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Podaci o prilogu
122-128.
2008.
objavljeno
Podaci o matičnoj publikaciji
Proceedings The 2008 Joint Central European Congress
Zagreb:
Podaci o skupu
4^thCentral European Congress on Food.6^thCroatian Congress of Food Technologists, Biotechnologists and Nutritionists
poster
15.05.2008-17.05.2008
Cavtat, Hrvatska