Utjecaj temperature i vremena prženja paniranog pilećeg mesa na moć upijanja ulja

master's thesis

• Title (english): Effect of temperature and frying time of batterd chicken meet on oil absorption capacity
• Author: Silvija Grugan
• Mentor: Damir Ježek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2008-02-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je određena količina ulja kod 36 različitih smjesa za oblaganje prehrambenih proizvoda. Ispitivan je utjecaj ekstrudiranog kukuruznog brašna, dvije vrste rižinog škroba, pektina, Fibrexa, te temperature i vremena na moć upijanja ulja. Istraživanje je pokazalo da su smjese samo s jednom vrstom rižinog škroba (AX-F-GP) upile više ulja od onih s obje vrste rižinog škroba (AX-F-GP i XS-F-GP). Također smjese koje sadrže Fibrex upile su manje ulja od onih s pektinom. Istraživanje je također pokazalo da se prženjem uzoraka 8 minuta upilo više ulja nego prženjem 6 minuta.

Abstract (english)

In this study oil quantity of 36 different coatings for sheating of food products was determined. The effects of extruded corn flour, two kinds of rice starch, Fibrex, pectin, temperature and time on oil uptake was evaluated. Research resulted in following conclusions: coatings only with one kind of rice starch (AX-F-GP) absorpted more oil then those with both kinds of rice starch (AX-F-GP and XS-F-GP). Also, mixtures with Fibrex resisted oil absorption better then those with pectin. Research showed also that the samples that where deep fried 8 minutes absorpted more oil then those that were fried only for 6 minutes.

• Keywords: apsorpcija ulja; ekstrudirano kukuruzno brašno; Fibrex; panada; pektin; rižin škrob; temperatura; vrijeme.
• Keywords (english): batters; extruded corn flour; Fibrex; oil absorption; rice starch; temperature; time
• Language: croatian
• URN:NBN: urn:nbn:hr:159:128456
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 09:15:56