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《Food Research and Development》 2016-22
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Effects of Eatable Gums in Flour Batteron on Quality of Microwave-reheat Popcorn Chicken

ZHANG Ke;YAN Rui;KONG Bao-hua;LIU Qian;College of Food Science,Northeast Agricultural University;  
Mixture design experiment was used to investigate the effect of eatable gums in outer flour batteron on quality of microwave-reheat popcorn chicken.The optimal amount of edible gums of microwavable reheating products on the color analysis,especially crispiness,textural detection and sensory quality were then evaluated.The results indicated that the samples with any one or two of these eatable gums had a significant improvement on the shell crispness of the microwave reheating popcorn chicken,but there was no significant effect(P0.05)on the color. While konjac gum and carrageenan each added to 0.5 % had better effscts than other groups on crispness values and sensory evaluation. Therefore,the equal proportion of konjac gum and carrageenan in flour batteron could significantly improve the shell crispness of popcorn chicken and enhance the edible quality.
【Fund】: 2015年黑龙江省大学生创新创业训练项目(201510224014)
【CateGory Index】: TS251.1
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【Citations】
Chinese Journal Full-text Database 9 Hits
1 Dong Fu-jia;Sun Qin-xiu;Chen Qian;Kong Bao-hua;College of Food Science,Northeast Agricultural University,Synergetic Innovation Center of Food Safety and Nutrition;;Influence of Hydroxypropyl Methylcellulose in Flour Batter on Quality of Popcorn Chicken by Microwave Reheating[J];食品工业;2015-09
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Chinese Journal Full-text Database 10 Hits
1 CHEN Han;TAN Xiaodan;ZHANG Fusheng;PANG Jie;SHEN Benshu;YU Peitao;TANG Xiuqing;College of Food Science,Fujian University of Agriculture and Forestry;College of Food Science,Southwest University;;Construction of Stability of Konjac Glucomannan Colloidal Particles[J];热带生物学报;2015-04
2 WANG Xiaoyan;HUANG Yan;ZHONG Geng;College of Food Science,Southwest University;National Undergraduate Experimental Teaching Center,Southwest University;Konjac Resources Utilization Engineering Center of Chongqing Universities,Southwest University;;Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties[J];食品科学;2015-22
3 Dong Fu-jia;Sun Qin-xiu;Chen Qian;Kong Bao-hua;College of Food Science,Northeast Agricultural University,Synergetic Innovation Center of Food Safety and Nutrition;;Influence of Hydroxypropyl Methylcellulose in Flour Batter on Quality of Popcorn Chicken by Microwave Reheating[J];食品工业;2015-09
4 LI Wen-sheng;SUN Jin-cai;SANG Wei-guo;Ningbo University;Zhejiang Pharmaceutical College;;Effect of microwave-vacuum drying on the quality of concoct shrimp[J];食品科技;2015-09
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