Comparison of conventional and microwave frying of chicken nuggets and jackfruit chips | |
| Author | Kanokwan Chinsri |
| Call Number | AIT Thesis no.FB-10-12 |
| Subject(s) | Chicken nuggets Jackfruit chips |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science inFood Engineering and Bioprocess Technology NOTE 502 Thesis (M. Sc.) - Asian Institute of Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-12 |
| Abstract | A study on the effectof frying temperature and time on physiochemical properties of chicken nuggets and its effect on moisture and oil content of jackfruit chips during conventional and microwave fryingwereinvestigated. The results showedthat fryingtemperature and timehad a significant effecton physiochemical propertiesof chicken nuggets. The higher temperatureleadsto moisture content reduction. Oil content increased with increasing frying time. Frying temperature significantly affected oil content of coating part but had no effect on the core part. L* value decreased and a* value increased with frying temperature and time. The hardness also increased asfrying temperature and timeincreased. Comparing between conventional and microwave fried chicken nuggets, it wasfound microwave fried chicken nuggets had higher moisture content in coating part and lower moisture content in core part.For jackfruit, frying temperature and time also significantly affected moisture and oil content of jackfruit chips. Microwave frying provided the lower moisture and oil content of fried jackfruit chips compared to conventional frying at the same frying conditions.In addition, the sensory acceptability of both fried products was evaluated. Results showed that usingdifferent frying conditionssignificantly affect (p<0.05) all the sensory attributes. It was observed that conventional and microwave frying of chicken nuggets for 3 and 2 min, respectively at the same frying temperature (160°C) were the most preferred by panelists. For jackfruit chips, microwave frying at 160°C for 11 min and conventional frying at 180°C for 12 min produced significantly better overall acceptance. These results showed microwave frying required shorter frying time to obtain the same sensory quality of conventional fried product. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-12 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Anal, Anil Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |