Development of finish cooking methods for producing low-fat breaded cheese sticks

Simple item page
dc.contributor.authorYavuz, Nihaten
dc.contributor.committeechairMallikarjunan, Parameswaran Kumaren
dc.contributor.committeememberVaughan, David H.en
dc.contributor.committeememberDuncan, Susan E.en
dc.contributor.departmentBiological Systems Engineeringen
dc.date.accessioned2017-04-04T19:50:15Zen
dc.date.adate2011-01-18en
dc.date.available2017-04-04T19:50:15Zen
dc.date.issued2010-12-08en
dc.date.rdate2016-10-24en
dc.date.sdate2010-12-14en
dc.description.abstractDeep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with high quality. In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded cheese sticks were determined. In the second part, far infrared finish cooking methods were compared to traditional deep-fat frying in terms of product quality. Increasing frying temperature significantly (P<0.05) reduced fat and moisture contents of the samples and increased crispness and exterior hardness. Pressure did not affect crust fat content of the samples significantly (P>0.05). However, increasing frying pressure resulted in the samples having higher moisture contents. Crispness and exterior hardness of pressure-fried cheese sticks were lower than traditional deep-fat fried samples. Increasing frying temperature and pressure resulted in darker sample color. Par-fried far-infrared finish cooked cheese sticks had lower fat contents than deep-fat fried cheese sticks had. Moisture contents of far-infrared finish-cooked samples were higher than those of deep-fat fried samples. Far-infrared finish cooking significantly (P<0.05) reduced crispness and exterior hardness of breaded cheese sticks.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-12142010-155608en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-12142010-155608/en
dc.identifier.urihttp://hdl.handle.net/10919/76911en
dc.language.isoen_USen
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectbreaded cheese sticksen
dc.subjectinfrared heatingen
dc.subjectpressure fryingen
dc.subjectfat contenten
dc.titleDevelopment of finish cooking methods for producing low-fat breaded cheese sticksen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineBiological Systems Engineeringen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
etd-12142010-155608_Yavuz_N_T_2010.pdf
Size:
1.96 MB
Format:
Adobe Portable Document Format
Download

Collections

Masters Theses