Scopus
YÖKSİS Eşleşti
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
DOÇENT KÜBRA ÜNAL →
Makale Bilgileri
DergiInternational Journal of Gastronomy and Food Science
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
Metrikler
8
Atıf
2
Yazar
6
Anahtar Kelime