Quality of selected dishes prepared with the use of cyclojet and traditional methods of heat treatment
2002
Danowska-Oziewicz, M. | Karpinska-Tymoszczyk, M. | Borowski, J. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Human Nutrition)
The results of the experiment showed the effect of cooking technique and parameters of heating process on quality indices such a content of hydroxymethylfurfural (HMF), SH-groups, fat and vitamin C. Content of HMF in all dishes increased after heating and was slightly higher in samples prepared in the cyclojet than in samples heated in traditional way. Amount of SH-groups decreased after cooking and bigger changes were observed in samples prepared in the cyclojet. The use of the cyclojed enabled to obtain dishes with lower content of fat in comparison with traditionally prepared meals. Changes in vitamin C content depended on the type of heat treatment applied. Sensory evaluation of products showed slight differences in sensory attributes between the analogous samples
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