Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume2/issue2/food/abs-08.html
COMPARATIVE EVALUATION OF NUTRITIVE AND SENSORY VALUE OF SELECTED RAW MATERIALS AND DISHES AFTER THERMAL PROCESSING IN A CONVECTION OVEN AND WITH CONVENTIONAL METHODS
Katarzyna Waszkowiak, Krystyna Szymandera – Buszka, Witold Janitz, Danuta Gorecka
In the research the effect of thermal processing in a convection oven on dishes quality was evaluated. The quantitative and qualitative changes of some nutritive values and sensory indices were estimated in comparison with conventional methods of thermal processing. In the study raw materials and dishes of vegetable (sauerkraut and potatoes) and animal origin (cooked and roasted meat, cooked and fried minced meat balls) were investigated. The content of ascorbic acid and neutral detergent fiber (NDF) were used as the nutrition value indices of investigated vegetable dishes. Thiamine and collagen changes in meat dishes and retention of iodine in the products (meat balls) with addition of iodized salt were analyzed. All prepared dishes were sensory evaluated with the triangle test.
Key words: convection oven, dietary fiber, ascorbic acid, thiamine, collagen, iodine retention.