Principles of Food Chemistry

deMan, J.M.

doi:10.1007/978-1-4614-6390-0

Cited by 243 publications

(46 citation statements)

References 176 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar with the peroxide number, the level of free fatty acids in Jelantah oil will increase along with the length of the frying process (deMan, 1999). This is agreed by Ketaren (1986) saying that the amount of free fatty acids will more increase with the length of the frying process.…”

Section: Free Fatty Acidsmentioning

confidence: 60%

See 1 more Smart Citation

Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil

Mariana¹,

Kirana²,

Hidayati³

2014

JFR

View full text Add to dashboard Cite

The aim of this study is to analyze the change of product characteristic that will be fried using the cooking oil that is repetitively used by the sidewalk vendors (locally abbreviated as PKL). In this study, Randomized Complete Block Design (RCBD) was used and divided into 2 factors: types of product consisting of 3 levels (fried chicken, fried catfish and fried tempeh (Indonesian dish made of deep-fried fermented soya beans)) and frying frequency (control, 4 th frying, 6 th frying and 8 th frying). Once obtained, the data would be analyzed using ANOVA (Analysis of variance) method in which if an interaction is found, it would be continued by DMRT (Duncan's Multiple Range Test) using confidence interval at 5%. The result of the research shows that the types of product and the usage of repetitively used cooking oil at the different frequencies will bring an effect on the product quality after a repetitive frying by causing a significantly different impact (α = 0. 05) on water level, nutrient level, peroxide number, TBA level, p-Anisidine number at 0, 38, and free fatty acid levels.

show abstract

Section: Free Fatty Acidsmentioning

confidence: 60%

“…The presence of the light and metal play a role in the process of taking hydrogen. The formed free radical reacts with the oxygen forming peroxide radical then can obtain hydrogen from the other unsaturated molecule resulting in new peroxide and free radical (deMan, 1999;Ericson, 2002).…”

Section: Peroxide Numbersmentioning

confidence: 99%

Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil

Mariana¹,

Kirana²,

Hidayati³

2014

JFR

View full text Add to dashboard Cite

show abstract

“…Recommended dietary allowances of the elements [35] (RDA (mgday −1 )) for some essential elements of human nutrition have been established, namely: Ca (1000 mg), Na 1500 Cu (1.2 mg), Fe (8 mg), K (4700 mg), Mg (400 mg), Co (not stated), Mn (2.3mg), P (1000mg), Mo (0.05 mg) and Zn (11mg).…”

Section: Resultsmentioning

confidence: 99%

The multielement analysis of the apple peel using ICP-OES method

Stojanović¹,

Mitić²,

Paunović³

et al. 2014

Savr tehnol

View full text Add to dashboard Cite

The content of 21 elements in the peel of five apple cultivars was determined by using the inductively coupled plasma optical emission (ICP-OES) spectrometry. Among the major elements, the most abundant is K, followed by Ca, P, Na and Mg. The most abundant among the microelements are Fe, B, Mn, V, Cu and Zn. In terms of heavy metals (As, Cd, Pb), it can be concluded that the concentrations of As, Cd, Ni and Pb are below permissible levels prescribed by national legislation and EU Directives. The results obtained from this study show that there are no health risks from the consumption of apples when compared with the levels stipulated by health authorities. Principal component analysis (PCA) was applied to classify the analyzed elements in five apple cultivars according to their contents.

show abstract

“…Fructose is 1-1.5 times sweeter than sucrose. 29 Although its sucrose level was lower, the significantly (P < 0.05) higher level of fructose in the US product would have contributed to its sweet taste. On the other hand, the Haiti product contained the spices anise and ginger, which might have decreased the perception of sugar intensity.…”

Section: Sweetnessmentioning

confidence: 97%

“…5). The similarity in sweetness perception of the products, despite their difference in sugar content, may result from synergistic effects of their sugar mixtures 29 and several other formulation factors. Fructose is 1-1.5 times sweeter than sucrose.…”

Section: Sweetnessmentioning

confidence: 99%

Comparative study of properties and acceptability of Haitian and US honey‐roasted peanuts

Hinds

Jolly

Nelson

et al. 2003

Int J Consumer Studies

View full text Add to dashboard Cite

A honey‐roasted peanut product, flavoured with ginger and anise, was recently developed in Haiti in an effort to increase the consumption of locally grown peanuts. The objective of this study was to compare quality and consumer acceptability of the Haiti product with a traditional US‐manufactured brand. Haitian panellists (199) evaluated colour, appearance (dry/oily), crunchiness, peanut flavour and sweetness of the products using five‐point just‐about‐right scales. Colour (Minolta chromameter), hardness (TA.XT2i texture analyser fitted with a TA42 knife blade) and moisture (Denver IR‐30 moisture analyser), lipid (ethyl ether extraction) and sugar (Dionex DX‐500 high pressure liquid chromatography system) contents of the products were also determined. The Haiti product was significantly (P < 0.05) darker brown, harder and contained more (P < 0.05) sucrose and glucose but less (P < 0.05) lipid and fructose than the US product. Panellists indicated that crunchiness, peanut flavour and sweetness of both products were just right. The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P < 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. Decrease in sugar content may also make the Haiti product more appealing to this age group and to male Haitians.

show abstract

Principles of Food Chemistry

Cited by 243 publications

References 176 publications

Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil

Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil

The multielement analysis of the apple peel using ICP-OES method

Comparative study of properties and acceptability of Haitian and US honey‐roasted peanuts

Contact Info

Product

Resources

About