A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS

Ansarifar, Elham; Shahidi, Fakhri; Mohebbi, Mohebbat; Razavi, Seyed Mohammad Javad; Ansarifar, Javad

doi:10.1016/j.lwt.2015.01.051

Cited by 27 publications

(17 citation statements)

References 22 publications

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“…Mean value in the same column with different superscripts varies significantly (p < .05). (Ansarifar et al, 2015). The chitosan-treated samples had the closer similarity with the control, which indicates that the textural properties of chitosan treated fingers were not significantly affected.…”

Section: Instrumental Tpa Scores For Par-fried Fish Fingers Enrobedmentioning

confidence: 78%

“…Lowest value was reported by chitosan containing batter‐based treatment ( p < .05). The lower hardness value of chitosan containing batter treatment may due to high moisture retention of chitosan in fried foods (Ansarifar et al, ). The chitosan‐treated samples had the closer similarity with the control, which indicates that the textural properties of chitosan treated fingers were not significantly affected.…”

Section: Resultsmentioning

confidence: 99%

“…Higher fat uptake in gelatin enrobed sample is due to the low melting temperature and poor moisture barrier properties (Albert & Mittal, 2002). The inclusion of chitosan to the batter formulation improved water vapor barrier properties and caused a reduction in oil absorption into the product (Ansarifar, Shahidi, Mohebbi, Razavi, & Ansarifar, 2015;Xavier et al, 2017). Studies on hydrocolloids proved that coating with carboxymethyl cellulose (1%, wt/vol) and pectin (1%, wt/vol) mixture led to a higher decrease (70%) in fat content of fried potato strips due to the synergistic effect of both hydrocolloids (Daraei Garmakhany, Mirzaei, Nejad, & Maghsudlo, 2008;Mirzaei, Salehi, Garoumi, & Farhadpour, 2015).…”

Section: Fat Uptake and Fat Reduction Of Par-fried Fish Fingers Enrmentioning

confidence: 99%

See 2 more Smart Citations

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Hauzoukim

Xavier

Kannuchamy

et al. 2019

J Food Process Engineering

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The study was aimed at evaluating three polymer hydrocolloids from aquatic sources in batter composition for developing enrobed fish fingers with less oil uptake and improved coating properties. Alginate, chitosan, and fish gelatin were incorporated at 1% (wt/wt) level in batter mix and coating parameters such as coating pickup, adhesion degree, frying loss, and cooked yield were studied. Proximate composition, chemical quality parameters, and oil absorption/oil reduction due to hydrocolloids were studied, and the results indicated that chitosan‐treated fish fingers are found to have better coating functions, biochemical quality with lower total volatile basic nitrogen value (6.02 mg/100 g), peroxide value (0.05 meq O2/kg), and thiobarbituric acid reactive substances (0.15 MDA/kg fat) than alginate and gelatin treated samples. The results indicated that lowest fat uptake (3.73%), lowest hardness value, and highest fat reduction were observed in fish finger coated with chitosan containing batter. Among the three aquatic polymers evaluated, chitosan was found to be more effective in oil reduction and physicochemical quality improvement as compared to alginate and fish gelatin. Practical applications This study highlights the screening and evaluation of three biological macromolecules of aquatic origins such as alginate, chitosan, and gelatin for the development of battered and breaded fish finger with better functional qualities including minimum oil absorption and improved shelf‐life. The outcome of this work can be used to extend the development of functional fishery products, and it can be utilized to extend the market potential of alginate and chitosan and promote the battered and breaded product consumption with more health benefits.

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Section: Instrumental Tpa Scores For Par-fried Fish Fingers Enrobedmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Section: Fat Uptake and Fat Reduction Of Par-fried Fish Fingers Enrmentioning

confidence: 99%

See 1 more Smart Citation

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Hauzoukim

Xavier

Kannuchamy

et al. 2019

J Food Process Engineering

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“…Decision making is the study of identifying and selecting alternatives based on the values and preferences of the decision maker. A decision making matrix is applied as one of the powerful tools for the decision making process, and is designed based on a rectangular array of elements, arranged in rows and columns [8].…”

Section: Topsis Methodsmentioning

confidence: 99%

“…Amongst the methods of determining the weights of indicators, one can refer to the use of experts' opinions, least squares, the eigenvector technique, Shannon entropy, etc. [8,12].…”

Section: Entropy Techniquementioning

confidence: 99%

TOPSIS Multi-Criteria Decision Modeling Approach for Biolubricant Selection for Two-Stroke Petrol Engines

et al. 2015

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Exhaust pollutants from two-stroke petrol engines are a problem for the environment. Biolubricants are a new generation of renewable and eco-friendly vegetable-based lubricants, which have attracted a lot of attention in recent years. In this paper, the applicability of the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) method to support the process of building the scoring system for selecting an appropriate two-stroke lubricant has been analyzed. For this purpose, biolubricants (TMP-triesters) based on castor oil, palm oil, and waste cooking oil were produced and then utilized in a 200 cc two-stroke gasoline engine to investigate their effects on its performance and exhaust emissions. The results obtained from the use of the entropy technique in the TOPSIS algorithm showed that palm oil-based lubricant took up the greatest distance from the Negative Ideal Solution (NIS) and was selected as the most optimal lubricant for these types of engines.

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Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu

Liu

Sun

et al. 2022

J Sci Food Agric

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BACKGROUND Tofu is rich in nutrients and contains high‐quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0–20 min, 5‐min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kg−1 glucose) on the quality characteristics of green soybean tofu were studied through by the evaluation method of the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) model for the best synergism condition of STD and glycosylation. RESULTS Compared to STD or glycosylation, combination treatment of STD and glycosylation improved hardness, WHC, yield, protein and fat contents of green soybean tofu. Furthermore, the gel strength, WHC, yield, protein and fat contents of tofu was increased by 135.21%, 20.18%, 12.21%, 24.91%, 44.15% compared to untreated tofu. Meanwhile, synergistic treatment of STD and glycosylation significantly improved microstructure network structure of green soybean tofu and made it more homogeneous and denser. However, the green soybean tofu was faded and turned yellow under the combination of the STD and glycosylation. CONCLUSION The results obtained through TOPSIS showed that the combination of thermal treatment (85 °C for 15 min) and glycosylation (20 g kg−1 glucose at 100 °C) had the greatest improvement in the characteristics of green soybean tofu. Hence, the combination treatment of STD and glycosylation should be useful for improving the quality characteristics of green soybean tofu and providing the technical references for industrial processing of tofu. © 2022 Society of Chemical Industry.

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A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS

Cited by 27 publications

References 22 publications

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

TOPSIS Multi-Criteria Decision Modeling Approach for Biolubricant Selection for Two-Stroke Petrol Engines

Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu

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