Influence of deep fat frying on some nutritional parameters of novel food based on mushrooms and fresh soft cheese

The aim of this work was to evaluate the influence of deep fat-frying on some nutritional parameters of three novel preliminarily frozen (−20 °C/30 days) deep fat-fried products based on mushrooms (Agaricus bisporus) and fresh soft cheese. Chemical composition before and after deep fat-frying were determined by standard AOAC methods. Protein digestibility (D) of deep fat-fried products was examined by an in vivo test and consumer preference of tested products was established by nine-point hedonic scale. The results of this investigation showed a statistically significant difference in chemical composition (macro-nutrients and energy value) between fresh and preliminarily frozen and deep fat-fried products. Protein digestibility (D) values in preliminarily frozen deep fat-fried products were higher than reported data for fresh mushrooms and lower than reported data for cheese. Results of the nine-point hedonic scale showed high values of consumer preference for tested products. Deep fat-frying increases fat and energy contents of tested food. All tested products after deep fat-frying still had high percentages of preference.