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    Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage
    (Springer India, 2015) Cagdas, Ece; Kumcuoglu, Seher
    The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 A degrees C and then stored at -18 A degrees C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.
  • Küçük Resim Yok
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    Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage
    (Springer India, 2015) Cagdas, Ece; Kumcuoglu, Seher
    The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 A degrees C and then stored at -18 A degrees C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.
  • Küçük Resim Yok
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    Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage
    (Springer India, 2015) Cagdas, Ece; Kumcuoglu, Seher
    The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 A degrees C and then stored at -18 A degrees C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.
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    EFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY CHARACTERISTICS OF CHICKEN NUGGETS
    (Wiley-Hindawi, 2015) Kumcuoglu, Seher; Cagdas, Ece
    In this study, two different treatments and their effects on quality characteristics of chicken nuggets after three different cooking procedures were evaluated. Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were compared with control (without any treatment) using deep fat frying, conventional oven and microwave oven. Batters contained equal amounts of wheat and corn flours with 5 and 10% GSP. All batters exhibited thixotropic behavior, and the GSP enhanced batters had lower viscosities. The lowest pickup values and highest total color change (E) values were observed in deep fat fried samples. The microwaved samples had higher crispness levels and pickup values but achieved lighter colors that were identical to those of the pre-fried samples. Samples dipped into WPS provided reduced oil absorption consistent with their moisture contents. The scores for overall acceptability tended to decrease with the increase in GSP amount. Practical ApplicationsThis study shows the effects of grape seed and whey protein solution treatments on batter quality as well as their interaction with cooking procedures. Although negative impressions toward battered and fried food products have been increased, consumers are becoming aware of health and nutritional food concepts. Therefore, new strategies are necessary in order to obtain healthier battered and fried foods without compromising the sensory quality. Grape seed powder is a promising ingredient as well as whey protein solution treatment as a post dip for improving the major components of frying batter in terms of textural properties, flow behavior, oil uptake and batter pickup. The results of this study could be helpful in the development of novel fried nuggets that include natural antioxidants having similar characteristics with grape seed powder.
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    EFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY CHARACTERISTICS OF CHICKEN NUGGETS
    (Wiley-Hindawi, 2015) Kumcuoglu, Seher; Cagdas, Ece
    In this study, two different treatments and their effects on quality characteristics of chicken nuggets after three different cooking procedures were evaluated. Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were compared with control (without any treatment) using deep fat frying, conventional oven and microwave oven. Batters contained equal amounts of wheat and corn flours with 5 and 10% GSP. All batters exhibited thixotropic behavior, and the GSP enhanced batters had lower viscosities. The lowest pickup values and highest total color change (E) values were observed in deep fat fried samples. The microwaved samples had higher crispness levels and pickup values but achieved lighter colors that were identical to those of the pre-fried samples. Samples dipped into WPS provided reduced oil absorption consistent with their moisture contents. The scores for overall acceptability tended to decrease with the increase in GSP amount. Practical ApplicationsThis study shows the effects of grape seed and whey protein solution treatments on batter quality as well as their interaction with cooking procedures. Although negative impressions toward battered and fried food products have been increased, consumers are becoming aware of health and nutritional food concepts. Therefore, new strategies are necessary in order to obtain healthier battered and fried foods without compromising the sensory quality. Grape seed powder is a promising ingredient as well as whey protein solution treatment as a post dip for improving the major components of frying batter in terms of textural properties, flow behavior, oil uptake and batter pickup. The results of this study could be helpful in the development of novel fried nuggets that include natural antioxidants having similar characteristics with grape seed powder.
  • Küçük Resim Yok
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    EFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY CHARACTERISTICS OF CHICKEN NUGGETS
    (Wiley-Hindawi, 2015) Kumcuoglu, Seher; Cagdas, Ece
    In this study, two different treatments and their effects on quality characteristics of chicken nuggets after three different cooking procedures were evaluated. Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were compared with control (without any treatment) using deep fat frying, conventional oven and microwave oven. Batters contained equal amounts of wheat and corn flours with 5 and 10% GSP. All batters exhibited thixotropic behavior, and the GSP enhanced batters had lower viscosities. The lowest pickup values and highest total color change (E) values were observed in deep fat fried samples. The microwaved samples had higher crispness levels and pickup values but achieved lighter colors that were identical to those of the pre-fried samples. Samples dipped into WPS provided reduced oil absorption consistent with their moisture contents. The scores for overall acceptability tended to decrease with the increase in GSP amount. Practical ApplicationsThis study shows the effects of grape seed and whey protein solution treatments on batter quality as well as their interaction with cooking procedures. Although negative impressions toward battered and fried food products have been increased, consumers are becoming aware of health and nutritional food concepts. Therefore, new strategies are necessary in order to obtain healthier battered and fried foods without compromising the sensory quality. Grape seed powder is a promising ingredient as well as whey protein solution treatment as a post dip for improving the major components of frying batter in terms of textural properties, flow behavior, oil uptake and batter pickup. The results of this study could be helpful in the development of novel fried nuggets that include natural antioxidants having similar characteristics with grape seed powder.
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    Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
    (Walter De Gruyter Gmbh, 2015) Cagdas, Ece; Kumcuoglu, Seher
    The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (T-G) and melting (T-m) temperatures, as well as enthalpies (Delta H-G, Delta H-m), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T-G and T-m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G', G ''). The mechanical spectra of batters carried out at 15-80 degrees C showed a transition from fluid-like to gel-like behavior. The batter pickup values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.
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    Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
    (Walter De Gruyter Gmbh, 2015) Cagdas, Ece; Kumcuoglu, Seher
    The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (T-G) and melting (T-m) temperatures, as well as enthalpies (Delta H-G, Delta H-m), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T-G and T-m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G', G ''). The mechanical spectra of batters carried out at 15-80 degrees C showed a transition from fluid-like to gel-like behavior. The batter pickup values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.
  • Küçük Resim Yok
    Öğe
    Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
    (Walter De Gruyter Gmbh, 2015) Cagdas, Ece; Kumcuoglu, Seher
    The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (T-G) and melting (T-m) temperatures, as well as enthalpies (Delta H-G, Delta H-m), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T-G and T-m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G', G ''). The mechanical spectra of batters carried out at 15-80 degrees C showed a transition from fluid-like to gel-like behavior. The batter pickup values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.