Effect of Different Packaging Conditions on Shelf Life of Chicken Samosa Stored at Refrigeration Temperature

Bhaskar, Kanchi; Nalla, Anitha; Metla, Naveen Kumar Reddy; Manyam, Shashi Kumar; Vadapu, Kesava Rao

doi:10.20546/ijcmas.2017.605.272

Cited by 1 publication

(1 citation statement)

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“…Among the other treatments (T3 to T9) there was a difference between them, except for the T6 and T7 that were similar between them. For the parameter of oiliness, there was a statistically significant difference (p < 0.05) between all the treatments, with the exception of T1 and T2, who in turn were the best score in this characteristic and, finally, the appearance had a statistically significant difference ( p < 0.05), being the T1 and T2 treatments the ones with the highest qualification by the panelists, and finally the general acceptance had a statistically significant difference (p < 0.05) between T1 and T2 (they were the ones that obtained better score) and the other samples, the highest score obtained for this parameter was higher than that obtained by Kanchi et al, [18], Sakhale et al, [16] and Ata-Ur-Rehman et al, [17]. These three parameters had something in common, as the time and temperature increased the evaluation by the panelists was decreasing.…”

Section: Resultsmentioning

confidence: 67%

Effect of vacuum frying on the bromatological and sensory properties of empanadas

Correa¹,

Castillo²,

Martelo³

2018

ces

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The consumption of empanada in Colombia and more specific in the Atlantic Coast is very desired. This high consumption leads to concern about the quality of the fried food that is consumed, so the aimed of this research is to determine the bromatological and sensorial properties of meat empanadas made of corn fried in vacuum. For this, A factorial design 3 2 was performed where the factors were temperature and time and the levels were 120°C, 130°C, 140°C and 60°C, 90°C and 150°C, respectively. fried empanadas were tested for % moisture,% fat,% protein,% carbohydrates and% ash for bromatology tests and color, oiliness and general acceptance for sensory tests which were made 30 semi-trained panelists. T9 showed the best results for % moisture, % fat and % carbohydrates, while T1 obtained the highest % protein. In the sensory evaluation, T1 and T2 had the highest scores.

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Section: Resultsmentioning

confidence: 67%