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  3. The use of Persian gum in order to reduce the oil absorption of fried chicken nuggets and optimize the process

The use of Persian gum in order to reduce the oil absorption of fried chicken nuggets and optimize the process

Number of pages: 83 File Format: word File Code: 32428
Year: 2014 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: chicken nuggets - deep frying - Fried chicken nuggets - Fried foods - oil - Persian gum - Reduce oil absorption - Ultrasound treatment
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  • Summary of The use of Persian gum in order to reduce the oil absorption of fried chicken nuggets and optimize the process

    Dissertation for Master's Degree in Food Science and Industry

    Technology Orientation

    Abstract:

    Today, due to cultural and social changes, the pattern of food consumption in the world is changing and the demand for ready meals is increasing. Based on this, dough-coated products such as nuggets are very popular due to their desirable sensory characteristics. Chicken nugget is one of these products that absorbs a lot of oil during frying. Oil is known to be the main cause of overweight and cardiovascular diseases in people. The production of low-fat nugget while having suitable properties can be useful in increasing the health of consumers. In recent years, researchers continuously tried to introduce new sources of hydrocolloids with desirable functional properties to the food industry. Zedo or Farsi gum as a local gum is a suitable choice for this purpose. In this research, according to the potential practical features, its effect on the reduction of oil absorption during the process of deep frying chicken nuggets was investigated. The effect of Farsi gum under ultrasound treatment and without treatment in concentrations of 0.5 to 2% was evaluated on reducing the absorption of chicken nugget oil. The results indicated that the most suitable physico-chemical properties including color, oil absorption, moisture and texture related to nugget samples containing 0.5% gum without ultrasonic treatment and after that 2% concentration of gum under ultrasonic treatment could give suitable characteristics to the samples. In total, the best treatment was able to reduce oil absorption to 1/4. Ultrasonic treatment does not have a significant effect on the reduction of oil absorption of nugget samples. The results of the sensory evaluation showed that there is no significant difference between the control sample and the optimal samples in overall acceptance. Therefore, the production of this treatment is recommended to reduce oil absorption.

     

    Key words: ultrasonic treatment, deep frying, Persian gum, chicken nuggets

     

     

    Chapter One

    Introduction

    Overview

    Today, the growth of technology and industrialization has changed people's lifestyles. An important part of these changes is towards people's nutritional pattern, which has shifted towards processed products and foods with high percentage of fat and sugar. In the definition, value-added products are defined as a collection of products that are prepared from the primary food material with the help of various types of human or mechanical processing and are different from their primary material in terms of appearance, texture, taste, and smell (Razavi Shirazi, 2001). Among the products with added value are glazed and fried products that form a large part of the market of ready-to-eat foods. As the global trade volume of such products shows, taste and convenience

    preparation of these products are preferred by most consumers (Vengopal, 2006). This new and expanding procedure has caused obesity and the spread of some chronic diseases such as diabetes, cardiovascular diseases and some cancers. Until recently, these types of diseases were mostly discussed in developed countries, but now this pattern has become a type of nutritional transition that is plaguing developing countries as well. In Iran, all the evidences indicate that the Iranian society is moving towards a double problem in an accelerated nutritional transition. This means that, on the one hand, malnutrition of protein, energy and some minerals can be seen in a large part of the population, and on the other hand, there are warning signs of the spread of cardiovascular diseases, diabetes, obesity, and all types of cancer, especially in big cities.

    These problems have plagued Iran so much that in 2008, 20 to 29.9 percent of the Iranian population was overweight. According to the report of the World Health Organization, in 2008, heart disease was the first cause of death in the world and also in Iran.Scientists in the field of health and nutrition, restoring the correct nutritional method or enriching food products with essential components whose lack has caused these problems, and due to the relationship between excessive fat consumption and cardiovascular diseases, blood pressure, diabetes and some types of cancer, especially colon cancer, the demand for low-fat food consumption is increasing. So that in developed countries, two-thirds of consumers use low-fat and low-calorie foods (Jokar, 2015).

    Without a doubt, in this century, the consumption of fried foods has become an integral part of the diet. The amount of fat in this group of foods sometimes reaches 40% of the total weight. (Potato chips).

    However, this group of foods is still popular with people despite the increase in public awareness of the relationship between fat consumption and cholesterol, high blood pressure, and vascular and heart diseases. Therefore, in these years, the research on understanding the phenomenon of absorption and also providing a solution to reduce it in fried products has become more intense. Fortunately, the efforts made in this sector have not been fruitless and successes have been achieved. The opened doors have encouraged researchers to do more case studies in this field. One of the most popular and delicious foods belonging to this group of foods is chicken nuggets.

    History of chicken nuggets production

    Chicken nuggets are one of the common food products used in recent years. Its consumption has increased from 28 kg in 1991 to 35 kg in 2000. Chicken nugget is a product made from sliced ??or minced meat of broiler chicken, which is produced in factories and sold ready for frozen consumption. Chicken meat is boneless meat suitable for preparing chicken nuggets, which is used in pieces or ground to prepare ready-to-eat chicken nuggets. (Khaldoun, 2002)[1]

    It is covered with a layer of breadcrumbs that includes spices and other ingredients to create flavor. Nugget is a product made from different percentages of minced red or white meat with onion, starch, oil, bread flour, egg powder, salt, spices and other edible ingredients. Usually, in these products, fresh meat or meat from slightly old and egg-laying chickens or meat from animals that are not suitable for the market are used under the supervision of the veterinary organization.

    It is cooked by frying. This product is also not excluded from oil absorption during frying. so that the amount of oil in it reaches 20 to 30 percent. Therefore, in the production of nugget, it is necessary to pay more attention to improving the nutritional value while maintaining the final quality in this food product.

    1-3- The importance of research

    From a nutritional point of view, fat consumption is known to be the main cause of overweight and heart diseases in people, on the other hand, more fat in fried food also increases the price of the product (Alipour and colleagues, 2018). Fried products are delicious foods, but at the same time, they will cause major problems for the health of consumers, including problems related to high calories and cholesterol and cardiovascular diseases (Pahadeh and Sakalah, 2012) [2]. On the other hand, the shelf life of fried food is reduced due to oil oxidation (Vengsa et al., 2008)[3].

    Recently, the desire to consume healthy foods has increased the pressure of consumers to produce low-fat foods.

    Definition of terms

    1-4-1- Deep frying

    Deep frying (DFF[4]) is one of the most common methods used to cook food, especially in restaurants and fast foods. This process will cause changes in the texture of the food, such as crisp texture, creating the right flavor and color in a short time. The act of frying in the case of potato chips, donuts, snacks, chicken nuggets, etc. takes place (Khaldoun, 2002)

    During the heating of the food, oil enters it and moisture is removed from it, and the crust becomes golden and crispy. The rate of oil absorption will be the same as the rate of moisture release, and the maximum oil absorption is related to the surface of the food item.

  • Contents & References of The use of Persian gum in order to reduce the oil absorption of fried chicken nuggets and optimize the process

    List:

    Persian summary .. 1

    Chapter 1: Introduction

    Overview .. 3

    History of nugget production.

    Research objectives 6

    Chapter Two: An overview of the conducted research

    2-1- Food frying. 7

    2-1-1- Definition of frying. 7

    2-1-2- History of food frying. Frying. 12. 2-4- Deep frying mechanism. 13. 2-5. Oil absorption mechanisms. 17. 2-5-1. Replacement of oil with moisture. 21. 2.5-2. Effective on oil absorption due to the frying process. 25

    2-7-1- Oil quality.

    2-7-2- Frying temperature.

    2-8- Factors affecting oil absorption before the frying process. 27

    2-8-1- Relative drying before frying.

    2-8-2- Covering the food surface before frying. 29

    2-8-3- Methods of reducing oil absorption after the frying process. 35

    2-9- Chicken nuggets.

    2-10-2-1- Shaping (moulding).39

    2-10-2-2- Flouring.39

    2-10-2-3- Glazing.39

    2-10-2-4- Dusting.39

    2-10-3- Frying.40

    2-10-4- Cooking with hot steam.40

    2-10-5- Quick freezing.40

    2-10-6- Packaging.40

    2-11- Persian gum.40

    2-12- Physical properties of fried foods.46

    2-13- Definition and application of ultrasound 50

    Chapter Three: Materials and Methods

    3-1- Materials and methods. 52

    3-1-3 - Devices and equipment used. 53

    3-2- Nugget production method. 54

    3-2-1- Ingredients of nugget. 54

    3-2-2- Frying the nugget.54

    3-2-3- Preparing the treatment (Persian gum).55

    3-2-4- How to prepare the ultrasonic treatment.55

    3-2-5- Preparation and levels of applied treatments.55

    3-2-6- Preparing the paste (sauce).56

    3-3- Tests Nugget. 57

    3-3-1- Determination of moisture percentage. 57

    3-3-2- Measurement of oil absorption. 57

    3-3-3- Measurement of color indicators. 58

    3-3-4- Texture analysis. 59

    3-3-5- Sensory evaluation. 59

    3-4- Statistical scheme used and analysis Results.60

     

     

     

     

     

    Chapter Four: Results and discussion.62

    4-1- Evaluation of physicochemical properties.62

    4-1-1- Evaluation of humidity.63

    4-1-2- Effect of concentration on oil absorption.65

    4-1-3- The effect of concentration on the brightness factor.67

    4-14- The effect of error on the stiffness of nugget texture.

    4-2- Sensory tests.70

    Chapter five: Conclusions and suggestions

    5-1- Results..74

    5-2- Suggestions ..77

     

    Resources..78

    Appendices..86

    English abstract.

    Source:

     

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The use of Persian gum in order to reduce the oil absorption of fried chicken nuggets and optimize the process
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