Scopus
YÖKSİS DOI Eşleşti
SJR Q1
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
International Journal of Gastronomy and Food Science · Mart 2023
YÖKSİS Kayıtları
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
International Journal of Gastronomy and Food Science · 2023 SCI-Expanded
Doç. Dr. KÜBRA ÜNAL →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
2022 ISSN: 1878-450X SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Determination of quality parameters and gluten free macaron production
from carob fruit and sorghum
2022 ISSN: 1878450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of ginger (Zingiber officinale) powders at different concentrations
on bioactive compounds, antioxidant activity, phenolic constituents,
nutrients and sensory characteristics of wheat bread
2022 ISSN: 1878-450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of boiling, germination and roasting on bioactive properties,
phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica
L.) and oils
2022 ISSN: 1878-450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI-Expanded Q2
Doç. Dr. ALİ SAMET BABAOĞLU →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI Q3
Prof. Dr. MUSTAFA KARAKAYA →
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
2023 ISSN: 1878-450X SCI-Expanded Q3
Doç. Dr. KÜBRA ÜNAL →
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
2021 ISSN: 1878-450X SCI-Expanded Q2
Dr. Öğr. Üyesi MİNE ASLAN →
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle
2022 ISSN: 1878-450X SCI
Dr. Öğr. Üyesi NEZAHAT OLCAY →
Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?
2025 ISSN: 1878-450X SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN1878450X
Yayın TarihiMart 2023
Cilt / Sayfa31
Scopus ID2-s2.0-85146564765
Özet
Chicken nuggets have been formulated with different gluten-free flours such as amaranth, chia, quinoa, and tef flour. This study aimed to determine the impact of traditional (deep-frying, DF and oven, OC) and new emerging (microwave, MW and sous vide, SV) cooking techniques on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) in chicken nuggets. Colour, pH, fat and water activity (aw) values of chicken nuggets were also investigated. Cooking with different methods resulted in the same colour and pH values. aw values of SV-cooked samples were higher than for other methods. The highest acrylamide and HMF levels were observed in the formulation material of the tef, reaching concentrations of up to 48.46 ng/g and 25.56 mg/kg, respectively, when tef nuggets were cooked with DF. Usage of chia flour reduced the acrylamide content. Acrylamide could not be detected in chicken nuggets cooked with SV.
Yazarlar (2)
1
Esra Ateş
2
Kubra Unal
ORCID: 0000-0001-9005-6160
Anahtar Kelimeler
Chicken nugget
Clean label
Food contaminant
Gluten-free
Ready-to-eat
Sous vide
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Gastronomy and Food Science
Q1
SJR Skoru0,673
H-Index50
YayıncıElsevier B.V.
ÜlkeNetherlands
Cultural Studies (Q1)
Food Science (Q2)
Metrikler
26
Atıf
2
Yazar
6
Anahtar Kelime