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《Science and Technology of Food Industry》 2012-17
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Effect of the combinations of eatable gums on the eating quality of microwave-reheat popcorn chicken

YU Cai-feng,KONG Bao-hua,ZHANG Hong-wei,LI Pei-jun,ZHAO Ju-yang,LIU Shi-xin(College of Food Science,Northeast Agriculture University,Harbin 150030,China)  
The processing factors of microwave-reheat popcorn chicken were examined in order to improve the quality of the finished products.Based on the preliminary tests,xanthan gum,carrageenan and konjac gum were chosen as additives into the dipping solution of popcorn chicken.The effect of different combinations of edible gums on the physical properties,especially crispiness,and sensory quality were then evaluated.The results showed that the samples with any one or two of these eatable gums had a significant improvement on crispness(p0.05),as compared to the control sample;while xanthan gum,carrageenan and konjac gum had none significant effect on crispness values.However,an undesirable taste was detected when the amount of carrageenan added to 1.00%.The sensory evaluation showed the combation of 0.50%xanthan gum and 0.50% carrageenan had the highest acceptation,in addition,crust of microwave-reheat popcorn chicken had the best crispness and the lowest water and oil content(p0.05).It was therefore revealed that the eating quality of microwave-reheated popcorn chicken could be improved by additional of edible gums.
【Fund】: 国家十二五科技支撑计划(2012BAD28B02);; 国家公益性行业(农业)科研专项经费项目(200903012-02)
【CateGory Index】: TS251.6
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