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Showing 1 to 8 of 8 for “"Chicken Nuggets"”.
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Effect of Modified Starch on Bake-Only Chicken Nuggets
… consumers. This study investigated the bake-only chicken nugget formulation in attempts to provide characteristics of fried items. Starch was hydrolyzed by amyloglucosidase to create a porous structure that had the ability to absorb oil. Oil was plated into the enzyme-treated starch and blended …
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Determination of Crispness in Breaded Fried Chicken Nuggets Using Ultrasonic Technique
… used to determine crispness in breaded fried chicken nuggets under different storage conditions. The mechanical measurements have been made, using an Instron universal testing machine. An ultrasonic non-destructive evaluation system was used to measure ultrasonic properties of breaded friend …
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Two-scale modeling of transport mechanisms and quality changes during frying of foods
… studies on the frying of rice crackers and chicken nuggets provided useful information about the nature of transport in these two products of different nature. The heat and mass transfer equations were solved using the finite element method to obtain spatial and temporal profiles for …
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Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods
… their effect on the crispness of breaded fried chicken nuggets held under a heat lamp for varying time intervals. Crispness was evaluated by both objective (ultrasonic non-destructive evaluation system) and subjective methods. An untrained sensory panel was used to obtain subjective measurements …
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DEVELOPMENT OF A MULTIFUNCTIONAL COOKING APPLIANCE: EVALUATION OF FOOD QUALITY INDEXES AND COOKING FUNCTIONS.
… oven, evaluating the crispness of breaded foods (chicken nuggets) using a mechanical-acoustic analysis method. This approach combined auditory and mechanical measurements to closely approximate sensory perception. Findings demonstrated that both air frying and oven air-frying cooking could achieve …
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Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
… on breaded/battered poultry products including chicken nuggets (homogenous) and chicken fillets (marinated, intact muscle). Efforts were also made to develop rapid methods to determine frying oil quality and discriminate among fresh, marginal and discarded oils using a chemosensory (also known …
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Experimental verification of transport phenomena during frying of foods
… 190°C for 200 s and 240 s for potato discs and chicken nuggets, respectively. The gage pressure increased rapidly above the atmospheric pressure immediately after the samples were introduced into the hot oil. The rise in pressure was greater in potato discs with greater initial moisture content. …
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Thermal, oxidative and hydrolytic stability of selected frying shortenings evaluated by new and conventional methods
… profiles Under commercial frying conditions of chicken nuggets and filets, heating time had significant effects on changes in the dielectric constant; free fatty acid %; viscosity; contact angle; and sensory rating; also it had a significant effect on the polar component % under chicken nugget …