Comparative evaluation of nutritive and sensory value of selected raw materials and dishes after thermal processing in a convection oven and with conventional methods

• Autorzy: Waszkowiak K. , Szymandera-Buszka K. , Janitz W. , Gorecka D.
• Języki publikacji: EN

Abstrakty

EN

In the research the effect of thermal processing in a convection oven on dishes quality was evaluated. The quantitative and qualitative changes of some nutritive values and sensory indices were estimated in comparison with conventional methods of thermal processing. In the study raw materials and dishes of vegetable (sauerkraut and potatoes) and animal origin (cooked and roasted meat, cooked and fried minced meat balls) were investigated. The content of ascorbic acid and neutral detergent fiber (NDF) were used as the nutrition value indices of investigated vegetable dishes. Thiamine and collagen changes in meat dishes and retention of iodine in the products (meat balls) with addition of iodized salt were analyzed. All prepared dishes were sensory evaluated with the triangle test.

Słowa kluczowe

EN

ascorbic acid; raw material; dietary fibre; iodine retention; collagen; thiamine; nutritional value; thermal processing; dish

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1999
• Tom: 02
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume2/issue2/food/art-08.html

Twórcy

autor

Waszkowiak K.

• University of Agriculture, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Szymandera-Buszka K.

autor

Janitz W.

autor

Gorecka D.

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