Baking of potatoes at different oven types; convectional and steam assisted hybrid

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dc.contributor.authorIsleroglu H.
dc.contributor.authorKemerli T.
dc.contributor.authorYilmazer M.S.
dc.contributor.authorOzdestan O.
dc.contributor.authorUren A.
dc.contributor.authorOzyurt B.
dc.contributor.authorKaymak-Ertekin F.
dc.date.accessioned2019-10-26T21:55:06Z
dc.date.available2019-10-26T21:55:06Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description6th Central European Congress on Food, CEFood 2012 -- 23 May 2012 through 26 May 2012 -- 111394en_US
dc.description.abstractPotatoes 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.en_US
dc.identifier.endpage617en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage612en_US
dc.identifier.urihttps://hdl.handle.net/11454/18967
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniversity of Novi Sad, Faculty of Technologyen_US
dc.relation.ispartofCEFood 2012 - Proceedings of 6th Central European Congress on Fooden_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcrylamideen_US
dc.subjectPotatoesen_US
dc.subjectSteam assisted bakingen_US
dc.titleBaking of potatoes at different oven types; convectional and steam assisted hybriden_US
dc.typeConference Objecten_US

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