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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2015 , Volume 12 , Number 47; Page(s) 175 To 185.
 
Paper: 

EVALUATION OF MICROWAVE PRETREATMENT AND FRYING TEMPERATURE ON PHYSICOCHEMICAL PROPERTIES OF DEEP FAT FRIED ZUCCHINI

 
 
Author(s):  MOHEBBI M., HASANPOUR N., SHOKROLAHI YANCHESHMEH B.*
 
* FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

In recent decades, as the result of the expansion of industrial life, fast foods and fried foods consumption has increased significantly. Consumption of fried foods including saturated fat and trans fatty acids is one of the important factors which endangers human health and the risk of heart disease, weight gain, cancer. With increasing consumer awareness of the health effects of dietary fat, tend to produce low-fat food consumption is increasing. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study the effect of microwave pretreatment levels 360, 600 and 900 W), on moisture and oil content, color and hardness of fried zucchini at three temperatures, 130, 160 and 180oC were studied. The results showed that the moisture content decreased with increasing frying time and oil hardening rate increases. The moisture content with increasing frying temperature is reduced and the amount of oil absorption is reduced. The highest oil uptake in control samples, and the lowest in samples treated with microwave 900W was observed respectively.

 
Keyword(s): ZUCCHINI, DEEP FRYING, MICROWAVE, REDUCING OIL
 
 
References: 
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Click to Cite.
APA: Copy

MOHEBBI, M., & HASANPOUR, N., & SHOKROLAHI YANCHESHMEH, B. (2015). EVALUATION OF MICROWAVE PRETREATMENT AND FRYING TEMPERATURE ON PHYSICOCHEMICAL PROPERTIES OF DEEP FAT FRIED ZUCCHINI. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 175-185. https://www.sid.ir/en/journal/ViewPaper.aspx?id=407683



Vancouver: Copy

MOHEBBI M., HASANPOUR N., SHOKROLAHI YANCHESHMEH B.. EVALUATION OF MICROWAVE PRETREATMENT AND FRYING TEMPERATURE ON PHYSICOCHEMICAL PROPERTIES OF DEEP FAT FRIED ZUCCHINI. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021May12];12(47):175-185. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407683



IEEE: Copy

MOHEBBI, M., HASANPOUR, N., SHOKROLAHI YANCHESHMEH, B., 2015. EVALUATION OF MICROWAVE PRETREATMENT AND FRYING TEMPERATURE ON PHYSICOCHEMICAL PROPERTIES OF DEEP FAT FRIED ZUCCHINI. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(47), pp.175-185. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407683.



 
 
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