Baking of potatoes at different oven types; convectional and steam assisted hybrid
Küçük Resim Yok
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
University of Novi Sad, Faculty of Technology
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Potatoes baking at different types of ovens were studied with respect to some physical and chemical quality criteria of baked sample as a function of baking time. As well as convectional baking, steam assisted baking was utilized in the study. Steam assisted baking is a hybrid method combining the advantages of steam-baking and convectional baking. The shorter baking times provided with steam results in healthier products, with the constitution of harmful compounds at a minimal level. The potatoes by steam assisted baking were produced in a hybrid oven having an inner steam generator. The steam generated from ~350 ml water was injected into the oven cavity totally five times, at five minutes intervals during the baking process. Potatoes baked in steam assisted (steam+forced convection/turbo) and convectional ovens for different baking times (20-70 minutes) was analyzed in the scope of this study. Moisture content, color (CIE a* value, ?E), texture (hardness, N), sensory evaluation and acrylamide content were investigated. The results of natural and forced convection/turbo baking of potatoes were compared with steam assisted baking, statistically. Acrylamide content of potatoes was found to be related to the oven type; where, the steam assisted oven baking resulted in minimum formation of this compound (p<0.05). The sensory points of the potatoes baked at different times was significantly different (p<0.05), for all baking ovens.
Açıklama
6th Central European Congress on Food, CEFood 2012 -- 23 May 2012 through 26 May 2012 -- 111394
Anahtar Kelimeler
Acrylamide, Potatoes, Steam assisted baking
Kaynak
CEFood 2012 - Proceedings of 6th Central European Congress on Food
WoS Q Değeri
Scopus Q Değeri
N/A
