Author/Authors :
Heidary Soreshjani، Baharak نويسنده c student, Department of Food Science and Technology ,Shahrekord Branch ,Islamic Azad University, Shahrekord, Iran , , Hojjatoleslamy، Mohammad نويسنده Department of Food Science and Technology Islamic Azad University ,shahrekord Branch ,shahrekord , Iran , , molavi، Hooman نويسنده Assisstant professor, Department of Food Science and Technology ,Shahrekord Branch ,Islamic Azad University, Shahrekord, Iran , , Dastgerdi، Hemmatzade نويسنده Msc, Department of Food Science and Technology ,Varamin Branch ,Islamic Azad University, Varamin, Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran ,
Abstract :
Today, the model of food consuming is changing in the world; tendency to fast foods has been increased. Chicken nugget which is one of this products can be harmful due to its high oil uptake .Regarding to this fact that fat is the main factor of overweight and cardiovascular diseases in people has been led to consider low fat nuggets having suitable properties which improves consumers health. In this study,the effect of Gellan in amount of 0.2%, 0.5% ,1% on decreasing oil uptake and physical properties including color and sensory characteristics of fried chicken nugget evaluated .To determine physical properties texture measurement system and taste test ,chemical characteristics the Soxhlet and measuring color, image pro plus software were used. The most effective sample in decreasing oil uptake and moisture lost was determined the one with 0.5% concentration which had been shown 12.14% oil uptake and 68.29% moisture in comparison with control sample having 15.9% oil absorb and 61.03% moisture. Regarding sensory tests and color results altogether in sample containing 0.5% concentration Gellan suggested as the most proper one in comparison to other samples which decreased oil uptake 23.7% in chicken nugget.
