Food and Nutritio Science, Volume (3), No (1), Year (2012-3) , Pages (685-692)

Title : ( Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System )

Authors: Elham AnsariFar , Mohebbat Mohebbi , Fakhri Shahidi ,

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In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addi-tion to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190°C for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190°C, for 180 s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of sam- ples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180 s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.

Keywords

, Frying; Deep, Fried Crust Model System; Chitosan; White
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@article{paperid:1028654,
author = {AnsariFar, Elham and Mohebbi, Mohebbat and Shahidi, Fakhri},
title = {Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System},
journal = {Food and Nutritio Science},
year = {2012},
volume = {3},
number = {1},
month = {March},
issn = {2157-944X},
pages = {685--692},
numpages = {7},
keywords = {Frying; Deep-Fried Crust Model System; Chitosan; White Egg},
}

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%0 Journal Article
%T Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System
%A AnsariFar, Elham
%A Mohebbi, Mohebbat
%A Shahidi, Fakhri
%J Food and Nutritio Science
%@ 2157-944X
%D 2012

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