Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet)

Kumar, Sourabh; Chandra, Abhishek; Nema, Prabhat K.; Sharanagat, Vijay Singh; Kumar, Sachin; Gaibimei, Palmei

doi:10.1007/s13197-022-05509-x

Cited by 3 publications

(4 citation statements)

References 27 publications

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“…Samples cooked by DF were darker than other samples. This result is in line with reported findings by Ngadi et al [36], Oztop et al [37] and Kumar et al [39] who observed increases in darkness in fried potatoes, chicken nuggets and Khaja (A traditional sweet). Generally, myoglobin -colour pigment in meat is expected to decrease during cooking, but increases in dull redness was observed.in this study.…”

Section: Changes In A* Value Of Chicken Breast Meatsupporting

confidence: 92%

“…On the other hand, the differences in L* value between AF and BK (AF -BK) or between BK and GR (BK -GR) were neither increasing nor decreasing with increase in cooking temperatures and the differences in L* value between DF and GR (DF -GR) were similar with increase in cooking temperatures. [39] in which lightness decreased with an increase in the level of frying temperature and time in Khaja (A traditional sweet). The differences are attributed to long time exposition of the products to heat, which caused oxidation of meat pigment.…”

Section: Changes In L* Value Of Chicken Breast Meatmentioning

confidence: 99%

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Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

Alugwu

Okonkwo²,

Ngadi³

2022

EJNFS

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The effect of cooking on pH, juiciness, instrumental colour and microstructural properties of chicken breast meat was investigated. Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions , thawed and cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8, 12 and 16 min. The pH value of the cooked samples increased from 6.05 to 6.25. Cooking methods, temperatures and times each resulted to increase in pH. The results of objective sensory instrumental analyses showed that cooking decreased significantly (p < 0.05) juiciness of cooked chicken breast meat. Samples cooked by BK had the highest juiciness value of 24.91%, while DF cooked samples had the least value of 13.89%.The instrumental analyses increased L*, a*, b* values and browning index. The temperature and time of cooking showed similar effects on juiciness and instrumental colour. Short cooking time (8 min) and 1700C resulted in higher juiciness and best appetizing appearance to the consumers. The microstructure studies showed that raw chicken breast meat had an intact muscle fibres and bundles, but cooking caused disintegration of muscle fibres, perimysial – collagen shrinkage and it resulted to drier samples with big cracks/ voids and big surface damages, particularly in AF, BK and GR cooked products at 1900C for 8 min.

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Section: Changes In A* Value Of Chicken Breast Meatsupporting

confidence: 92%

Section: Changes In L* Value Of Chicken Breast Meatmentioning

confidence: 99%

Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

Alugwu

Okonkwo²,

Ngadi³

2022

EJNFS

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“…Paparan sinar matahari yang berlebihan dapat menyebabkan peningkatan suhu dan mempercepat proses penguapan air dari manisan, yang pada gilirannya dapat menyebabkan susut masak (Bhatt et al, 2020). Lingkungan terbuka dapat memiliki kelembaban yang bervariasi, tergantung pada kondisi cuaca (Kumar et al, 2022). Perubahan suhu dan kelembaban udara dapat mempengaruhi laju penguapan air dari manisan kolang-kaling.…”

Section: Susut Masakunclassified

Kualitas pH, Kadar Air, dan Kadar Gula dari Manisan Kolang-Kaling Yang Dibuat Dengan Variasi Berbagai Jenis Gula

Sofiyani,

Hasdar,

Nurwati

et al. 2023

JFAP

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Penelitian ini bertujuan untuk mengatahui perubahan susut masak, kadar air, pH, kadar gula, penampakan kapang dan organoleptik dari manisan kolang-kaling yang dibuat menggunakan jenis gula yang berbeda. Gula yang digunakan pada penelitian ini adalah gula aren (GA), gula kelapa (GK) dan gula tebu (GT). Gula dilarutkan dalam aquades menjadi larutan gula 60% (b/v). Kolang-kaling direbus pada larutan gula selama 1 jam sampai terjadi gelatinasi larutan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dan setiap perlakuan diulang sebanyak 3 kali. Pengamatan variabel dilakukan pada hari ke-0, ke-5, ke-10, dan ke-15. Pada uji organoleptik menggunakan 60 panelis. Terjadi kenaikan persentase susut masak seiring bertambahnya lama waktu simpan yang mengakibatkan meningkatnya kadar air dan menurunkan kadar pH. Kadar gula pada semua perlakuan mengalami kenaikan pada pengamatan hari ke-5 dan mengalami penurunan kadar gula pada hari ke-10 dan ke-15. Penampakan kapang terlihat pada hari ke-5, ke-10, dan ke-15. Skor aroma tertinggi pada GA, skor rasa tertinggi pada GT, skor tertinggi tekstur pada GT, skor warna tertinggi pada GA, dan secara keseluruhan skor tertinggi pada GT. Secara statistik penerimaan panelis untuk semua perlakuan tidak berbeda nyata (P<0,05).

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“…A standard AOAC procedure was used to determine the moisture content [23]. Papaya slices were removed from the system at regular intervals of 30 min and weight loss was noted.…”

Section: Estimation Of Moisture Content and Water Activitymentioning

confidence: 99%

Ultrasound-assisted osmotic dehydration, followed by convective drying of papaya: effect on physicochemical and functional quality parameters

Chandra

Kumar

et al. 2022

Syst Microbiol and Biomanuf

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Papaya is a rich source of nutrients, antioxidants, and vitamins; however, it is highly perishable and hence needs to be preserved using suitable unit operations. Drying is an economical method of papaya treatment, but results in the loss of essential nutrients and also degrades its pigments, color, and texture. Therefore, this work aims to utilize ultrasound and osmotic dehydration as pretreatment strategies to preserve the rich composition of papaya during conventional hot air drying. The dried papaya slices were evaluated for moisture content, water activity, total phenolic content, β-carotene, color, antioxidant activity, microstructure, and texture. Results showed that sample pretreatment with 33 kHz ultrasound frequency and dehydrated with 35°Brix osmotic solution resulted in lower moisture content (< 12% w.b.) and water activity (< 0.41), high phenolic content (88.5 mg GAE/mL), high β-carotene content (184.54 mg/g) and antioxidant capacity (48.3%), and preserved color after drying. The texture (hardness) of the pretreated samples was also more desirable from an industrial standpoint, which was further validated using SEM micrographs that showed a more porous structure. The study concludes that pretreatment of papaya slices with ultrasound and osmotic dehydration is recommended before drying.

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Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet)

Cited by 3 publications

References 27 publications

Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

Effect of Cooking on Physicochemical and Microstructural Properties of Chicken Breast Meat

Kualitas pH, Kadar Air, dan Kadar Gula dari Manisan Kolang-Kaling Yang Dibuat Dengan Variasi Berbagai Jenis Gula

Ultrasound-assisted osmotic dehydration, followed by convective drying of papaya: effect on physicochemical and functional quality parameters

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