Naslov
Influence of deep fat frying on some nutritional parameters of novel food based on mushrooms and fresh soft cheese

Autori
Panjkota Krbavčić, Ines ; Colić Barić, Irena

Izvornik
Food Chemistry (0308-8146) 84 (2004), 3; 417-419

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Mushrooms; Soft cheese products; Deep fat fry; Protein digestibility

Sažetak
The aim of this work was to evaluate the influence of deep fat-frying on some nutritional parameters of three novel preliminarily frozen (-20 degreesC/30 days) deep fat-fried products based on mushrooms (Agaricus bisporus) and fresh soft cheese. Chemical composition before and after deep fat-frying were determined by standard AOAC methods. Protein digestibility (D) of deep fat-fried products was examined by an in vivo test and consumer preference of tested products was established by nine-point hedonic scale. The results of this investigation showed a statistically significant difference in chemical composition (macro-nutrients and energy value) between fresh and preliminarily frozen and deep fat-fried products. Protein digestibility (D) values in preliminarily frozen deep fat-fried products were higher than reported data for fresh mushrooms and lower than reported data for cheese. Results of the nine-point hedonic scale showed high values of consumer preference for tested products. Deep fat-frying increases fat and energy contents of tested food. All tested products after deep fat-frying still had high percentages of preference.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA