Partial salt reduction in gluten-free chicken nugget extended with white button mushroom and quality development with eggplant flour

Akesowan, Adisak

doi:10.1007/s13197-021-04965-1

Cited by 5 publications

(3 citation statements)

References 25 publications

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“…Mushrooms complement and enhance flavor in a manner analogous to MSG due to their high content of FAAs, which improve the sensory properties of meat products [114] . The development of low-salt chicken nuggets using mushrooms, for instance, can reduce the salt content by 25% without sacrificing flavor and is also recommended as a product suitable for celiacs [115] . In addition, the inclusion of low levels of salt and bisporus mushrooms can improve the texture of beef patties, as well as wetness and Aw, and bisporus mushrooms can work as natural antioxidants to increase the oxidative stability of beef burgers [116] .…”

Section: Flavor Enhancersmentioning

confidence: 99%

Salt reduction in cured meat products: A review on strategies and mechanisms

Chen,

Cao,

She

et al. 2024

Food Science and Human Wellness

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Sodium chloride is one of the most widely used additives in meat curing. However, cured meat products contribute to a portion of the total sodium dietary intake. Consumers and researchers' concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products. The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products. The impact and limitations of each approach were discussed. Green technologies treatments, such as ultrasonic technology, high-pressure processing, seem to be potential to ensure microbiological safety in low-sodium cured meat products. However, these novel technologies can cause protein and fat oxidization in meat products. A combination of multiple treatments could give the desired effect. In addition, different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.

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Section: Flavor Enhancersmentioning

confidence: 99%

Salt reduction in cured meat products: A review on strategies and mechanisms

Chen,

Cao,

She

et al. 2024

Food Science and Human Wellness

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“…Stabilizers can prevent excessive peeling are responsible for body shape, softness, and freshness. Good ice cream has a melting time 20-30 minutes per 100 g of material at room temperature [35,36]. Besides stabilizers, several factors that affect the melting rate are fat destabilization or fat agglomeration, viscosity, and ice crystal size [37].…”

Section: Ice Cream Characteristicsmentioning

confidence: 99%

The potential of milkfish (Chanos chanos) gelatin as stabilizer in ice cream production

Swastawati

Ardie

Romadhon

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Fish scale gelatin as an alternative to pork gelatin is largely demanded by the community. The gelatin can be used as a stabilizer in the production of ice cream. This study aimed to define the potential of milkfish scale gelatin (Chanos chanos) as a stabilizer in ice cream. The milkfish scale gelatin with different concentrations used in this research were 0% as control, 0.3%, 0.5%, and 0.7%. Samples were analyzed such as yield, gel strength, and viscosity of gelatin as well as protein, overrun, melting rate, and hedonic tests on ice cream with three times of 100 replications. This study revealed that the addition of various concentrations of gelatin had a significant effect on the test parameters (p<0.05) in ice cream. The results of the gelatin yield test were 9%, the gel strength was 134.32 blooms, and the viscosity was 3.01 cP. The results of milkfish scale gelatin ice cream with three replications at a concentration of 0.7% overall had a better value, which concluded that milkfish scale gelatin has the potential to be used as an ice cream stabilizer and was well accepted by the panelis.

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“…They found that finger millet flour addition increased crude fibre, calcium content and product yield of the samples. Akesowan (2021) investigated the effect of eggplant flour in chicken nugget formulation. Results showed that eggplant flour improved the physical parameters and texture acceptability but deteriorated other sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Development of healthier gluten-free chicken products coated with different cereal sources

Uyarcan

Yayla

Akgül

et al. 2021

BFJ

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PurposeAccording to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.Design/methodology/approachBuckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.FindingsGluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product.Originality/valueThis study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.

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Partial salt reduction in gluten-free chicken nugget extended with white button mushroom and quality development with eggplant flour

Cited by 5 publications

References 25 publications

Salt reduction in cured meat products: A review on strategies and mechanisms

Salt reduction in cured meat products: A review on strategies and mechanisms

The potential of milkfish (Chanos chanos) gelatin as stabilizer in ice cream production

Development of healthier gluten-free chicken products coated with different cereal sources

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