Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Akdeniz, N., Sahin, S., & Sumnu, G. (2005). Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology, 221(1-2), 99-105.

Ak, M. M., & Gunasekaran, S. (1996). Dynamic rheological properties of Mozzarella cheese during refrigerated storage. Journal of Food Science, 61(3), 566-569.

Altunakar, B., Sahin, S., & Sumnu, G. (2006). Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets. Chemical Engineering Communications, 193(6), 675-682.

Al-Asmar, A., Naviglio, D., Giosafatto, C. V. L., & Mariniello, L. (2018). Hydrocolloid-based coatings are effective at reducing acrylamide and oil content of French fries. Coatings, 8(4), 147.

Andrés, S. C., Zaritzky, N. E., & Califano, A. N. (2008). Stress relaxation characteristics of low-fat chicken sausages made in Argentina. Meat science, 79(3), 589-594.

AOAC. (1986). Moisture content. In: Approved Methods of the American Association of Chemists. AACC, St Paul, MN.

AOAC. (1990). Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.

Baixauli, R., Salvador, A., Fiszman, S. M., & Calvo, C. (2002). Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings. European Food Research and Technology, 215(6), 457-461.

Baranowska, H. M., Piątek, M., Dolata, W., Piotrowska, E., & Rezler, R. (2005). Analysis of water binding conditions in fine minced cured meat stuffings supplemented with lupine cellulose. zynieria Rolnicza, 11(71), 25-35.

Bennion, M., & Scheule, B. (2004). Yeast Breads. Introductory Foods, 403-404.

Behbahani, B. A., & Imani Fooladi, A. A. (2018). Shirazi balangu (Lallemantia royleana) seed mucilage: Chemical composition, molecular weight, biological activity and its evaluation as edible coating on beefs. International Journal of Biological Macromolecules, 114, 882–889.

Bhattacharya, S. (2010). Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model. Journal of Food Engineering, 97(4), 539-546.

Bhattacharya, S., & Narasimha, H. (1997). Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour‐based papad dough. Journal of Food Process Engineering, 20(4), 301-316.

Brummer, Y., Cui, W., & Wang, Q. (2003). Extraction, purification and physicochemical characterization of fenugreek gum. Food Hydrocolloids, 17(3), 229–236.

Braeckman, L., Ronsse, F., Hidalgo, P. C., and Pieters, J. (2009). Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties. Journal of Food Engineering, 93(4), 437-443.

Campus, M., Addis, M. F., Cappuccinelli, R., Porcu, M. C., Pretti, L., Tedde, V, Roggio, T. (2010). Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment. Journal of Food Engineering, 96(2), 192-198.

Datta, A., & Ni, H. (2002). Infrared and hot-air-assisted microwave heating of foods for control of surface moisture. Journal of Food Engineering, 51(4), 355-364.

Del Nobile, M. A., Chillo, S., Mentana, A., & Baiano, A. (2007). Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods. Journal of Food Engineering, 78(3), 978-983.

Dogan, S. (2004). Effects of different batter formulations on quality of deep fat fried chicken nuggets. The Graduate School of Natural and Applied Sciences of Middle East Technical University.

Dziezak, J. D. (1991). A focus on gums. Food Technology, 45(3), 116-132.

Ferrero, C., & Zaritzky, N. E. (2000). Effect of freezing rate and frozen storage on starch–sucrose–hydrocolloid systems. Journal of the Science of Food and Agriculture, 80(14), 2149-2158.

Hua, X., Wang, K., Yang, R., Kang, J., & Yang, H. (2015). Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips. LWT-Food Science and Technology, 62(2), 1220-1225.

Hassan, B., Alhamdan, A., & Elansari, A. (2005). Stress relaxation of dates at khalal and rutab stages of maturity. Journal of Food Engineering, 66(4), 439-445.

Hsia, H., Smith, D., & Steffe, J. (1992). Rheological properties and adhesion characteristics of flour‐based batters for chicken nuggets as affected by three hydrocolloids. Journal of Food Science, 57(1), 16-18.

Karaman, S., Yilmaz, M. T., Toker, O. S., & Dogan, M. (2016). Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations. International Journal of Dairy Technology, 69, 254-261.

Keeton, J. T. (1983). Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science, 48(3), 878-881.

Khazaei, J., & Mann, D. (2004). Effects of temperature and loading characteristics on mechanical and stress-relaxation behavior of sea buckthorn berries. Part 3. Relaxation behavior, International Commission of Agricultural Engineering E-Journal, Volume 6.

Khodaei, D., Razavi, S. M., & Khodaparast, M. H. (2014). Functional properties of Balangu seed gum over multiple freeze–thaw cycles. Food Research International, 66, 58-68.

Kim, H.-Y., Kim, K.-J., Lee, J.-W., Kim, G.-W., Choe, J.-H., Kim, H.-W., Kim, C.-J. (2015). Quality evaluation of chicken nugget formulated with various contents of chicken skin and wheat fiber mixture. Korean Journal for Food Science of Animal Resources, 35(1), 19.

Liberty, J. T., Dehghannya, J., & Ngadi, M. O. (2019). Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends in Food Science & Technology, 92, 172-183.

Love, B., & Goodwin, T. (1974). Effects of cooking methods and browning temperatures on yields of poultry parts. Poultry Science, 53(4), 1391-1398.

Lumanlan, J. C., Fernando, W. M. A. D. B., & Jayasena, V. (2020). Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. International Journal of Food Science & Technology, 55(4), 1661-1670.

Mahdavian Mehr, H., Koocheki, A., & Mohebbi, M. (2016). Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature. Journal of Food Measurement and Characterization, 10(1), 166-176.

Melito, H. S., & Farkas, B. E. (2013). Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts. Journal of Food Engineering, 117(3), 399-407.

Meyers, M. A., & Conklin, J. R. (1990). U.S. Patent No. 4,900,573. Washington, DC: U.S. Patent and Trademark Office.

Mohamed, S., Hamid, N. A., & Hamid, M. A. (1998). Food components affecting the oil absorption and crispness of fried batter. Journal of the Science of Food and Agriculture, 78(1), 39-45.

Mostafavi, F. sadat, Kadkhodai, R., Emadzade, B., & Koochaki, A. (2016). Evaluating rheological behaviour of tragacanth gum blend with qodoume shirazi, farsi and locust bean gums. Food Science and Technology, 14(63), 141–129.

Myhan, R., Markowski, M., Daszkiewicz, T., Zapotoczny, P., & Sadowski, P. (2015). Non-linear stress relaxation model as a tool for evaluating the viscoelastic properties of meat products. Journal of Food Engineering, 146, 107-115.

Ngadi, M., Li, Y., & Oluka, S. (2007). Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT-Food Science and Technology, 40(10), 1784-1791.

Patil, S. J., Singhal, R. S., & Kulkarni, P. R. (2001). Screening of different hydrocolloids for improving the quality of fried papad. European Journal of Lipid Science and Technology, 103(11), 722-728.

Pedreschi, F., Bustos, O., Mery, D., Moyano, P., Kaack, K., & Granby, K. (2007). Color kinetics and acrylamide formation in NaCl soaked potato chips. Journal of Food Engineering, 79(3), 989-997.

Peleg, M., & Normand, M. D. (1983). Comparison of two methods for stress relaxation data presentation of solid foods. Rheologica Acta, 22(1), 108-113.

Priya, R., Singhal, R., & Kulkarni, P. (1996). Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis. Carbohydrate polymers, 29(4), 333-335.

Rahimi, D., Kashaninejad, M., Ziaiifar, A. M., & Mahoonak, A. S. (2018). Effect of infrared final cooking on some physico-chemical, and engineering properties of partially fried chicken nugget. Innovative Food Science & Emerging Technologies, 47, 1-8.

Razavi, S. M. A., Moghaddam, T. M., & Amini, A. M. (2008). Physical-mechanical properties and chemical composition of Balangu (Lallemantia royleana (Benth. in Walla.)) seed. International Journal of Food Engineering, 4(5).

Sahin, S., Sumnu, G., & Altunakar, B. (2005). Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets. Journal of the Science of Food and Agriculture, 85(14), 2375-2379.

Salehi, F., & Kashaninejad, M. (2014). Effect of different drying methods on rheological and textural properties of Balangu seed gum. Drying Technology, 32(6), 720-727.

Salehi, F. (2020). Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation, 44, e14879.

Shih, F., & Daigle, K. (1999). Oil uptake properties of fried batters from rice flour. Journal of Agricultural and Food Chemistry, 47(4), 1611-1615.

Singh, A. P., Lakes, R. S., & Gunasekaran, S. (2006). Viscoelastic characterization of selected foods over an extended frequency range. Rheologica Acta, 46(1), 131-142.

Singh, H., Rockall, A., Martin, C. R., Chung, O. K., & Lookhart, G. L. (2006). The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer. Journal of Texture Studies, 37(4), 383-392.

Smith, D. (1988). Meat proteins functional properties in comminuted meat products, Food Technology, 42(4), 116-121.

Sozer, N., Kaya, A., & Dalgic, A. C. (2008). The effect of resistant starch addition on viscoelastic properties of cooked spaghetti. Journal of Texture Studies, 39(1), 1-16.

Steffe, J. F. (1996). Rheological methods in food process engineering. Freeman press.

Tabilo-Munizaga, G., & Barbosa-Cánovas, G. V. (2005). Rheology for the food industry. Journal of Food Engineering, 67(1), 147-156.

Turp, G. Y., Icier, F., & Kor, G. (2016). Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat Science, 114, 46-53.

Udomkun, P., Niruntasuk, P., & Innawong, B. (2019). Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium. Journal of Food Processing and Preservation, 43(5), e13931.

Weerasekera, O. P., & Navaratne, S. B. (2015). Coating of foods with plant based gum to reduce oil absorption during frying, International Journal of Scientific & Engineering Research, 6(11), 843–847.

Wong, C., Wijayanti, H., & Bhandari, B. (2015). Maillard reaction in limited moisture and low water activity environment Water Stress in Biological, Chemical, Pharmaceutical and Food Systems (pp. 41-63): Springer.

Xue, J., & Ngadi, M. (2006). Rheological properties of batter systems formulated using different flour combinations. Journal of Food Engineering, 77(2), 334-341.

Yogesh, K., Ahmad, T., Manpreet, G., Mangesh, K., & Das, P. (2013). Characteristics of chicken nuggets as affected by added fat and variable salt contents. Journal of Food Science and Technology, 50(1), 191-196.

Zare, D., Alirezaei, M., & Nassiri, S. M. (2012). Stress relaxation of date at different temperature and moisture content of product: A new approach. In 2012 Dallas, Texas, July 29-August 1, 2012 (p. 1). American Society of Agricultural and Biological Engineers.