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- W2040344037 abstract "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." @default.
- W2040344037 created "2016-06-24" @default.
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- W2040344037 date "2004-02-01" @default.
- W2040344037 modified "2023-09-26" @default.
- W2040344037 title "Influence of deep fat frying on some nutritional parameters of novel food based on mushrooms and fresh soft cheese" @default.
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- W2040344037 doi "https://doi.org/10.1016/s0308-8146(03)00251-6" @default.
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