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Superheated Steam as Pretreatment to Reduce Oil Uptake During Deep-Fat Frying of Chicken Nuggets

Superheated Steam as Pretreatment to Reduce Oil Uptake During Deep-Fat Frying of Chicken Nuggets. Julieta Rosete Hidalgo, María Elena Sosa Morales, Jorge F. Vélez Ruiz Universidad de las Américas, Puebla, México Stefan Cenkowski University of Manitoba, Winnipeg, Canada.

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Superheated Steam as Pretreatment to Reduce Oil Uptake During Deep-Fat Frying of Chicken Nuggets

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  1. Superheated Steam as Pretreatment to Reduce Oil Uptake During Deep-Fat Frying of Chicken Nuggets Julieta Rosete Hidalgo, María Elena Sosa Morales, Jorge F. Vélez Ruiz Universidad de las Américas, Puebla, México Stefan Cenkowski University of Manitoba, Winnipeg, Canada CSBE/SCGAB, Vancouver, BC, Jul 13-16, 2008

  2. Why? The current proportion of children in America who are overweight have tripled since 1980.   Approximately 65% of people are overweight.  The data also show that 31% of people now suffer from Obesity, compared with only 23% in 1994. According to American statistics, obesity increases a risk of a number of life threatening conditions, such as diabetes, heart disease, stroke, high blood pressure, and some types of cancer.

  3. Overall objective • To lower the oil uptake in deep-fat frying of chicken nuggets by pre-treating them with superheated steam prior to frying • Specific objectives • compare the final moisture content, • oil uptake, and • the quality attributes (color, texture, density, thermal conductivity)

  4. Materials and Methods Frying of nuggets at 140 and 160°C, 3 min SS temperature: 110 and 140 ºC Duration of treatment: 3 y 5 min SS flow rate: 11.23 kg/h at 5 kPa

  5. Temperature: Thermocouples type J Moisture determination: 110°C, 24 h (AOAC, 1995) Oil content: petroleum-ether extraction 6 h, 78 min Thermal conductivity: Thermal properties analyzer (KY-2, Decagon Devices) Methods

  6. Density: mass volume displacement method Texture: Penetration 15%, 5mm/s with a 2 mm dia. probe (Texture Analyzer TA- TX2) Color: Hunter Lab values at two locations (Chroma Meter CR-400 (Minolta) Statistical analysis: analysis of variance (ANOVA) and means separated using Tukey’s method at 0.05 significance level (Minitab) Methods

  7. Conditions used in combined SHS and deep-fat frying of chicken nuggets

  8. Moisture loss during deep-fat frying of chicken nuggets at 160C

  9. Oil gain during deep-fat frying of chicken nuggets at 160C

  10. Temperature changes during deep-fat frying of chicken nuggets for a control sample …and for SS treatment with conditions 1- 4

  11. The penetration force measured for chicken nuggets pretreated with SS and fried (conditions 1- 4) vs control Control 1 2 3 4

  12. Density of fried and SS pre-treated nuggets as compared to control Control 1 2 3 4

  13. Conclusions • In comparison to 3-min deep-fat frying, a reduced oil uptake was obtained in the core (2.5% wb) and in the crust (16.7% wb) when SS treated at110C for 5 min followed by 1-min frying but resulted in higher moisture content of the core (1.7-3.7% wb) and the crust (13.5-18.8% wb). • No change: in density, thermal conductivity • Similar texture and more yellowish color

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