Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System

In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.

Thermally degraded palm kernel oil increased serum 4-hydroxynonenal protein adduct formation and hepatotoxic indications in Wistar rats:vitamin C intervention

Objective:The frequent consumption of deep-fried foods has been linked to high risk of certain non-communicable diseases.As a consequence,the safety of deep-fried oil(DFO)ingested with fried foods has been called into question.This study therefore evaluated the effects of DFO from palm kernel on serum 4-hydroxynonenal protein adduct formation,De Ritis ratio(DRR),liver histology and atherogenicity in Wistar rats and the role of vitamin C intervention.Methods:Deep-fried oil samples were characterized for total antioxidant capacity(TAC),degradation and metal contamination levels and compared against counterpart unused frying oil(UFO).In the animal experiment,both oil samples,sourced from commercial cooks,were orally administered,for 13 weeks,to sixty-two rats randomly divided into six test groups of two exposure levels alongside vitamin C control.After exposure,serum liver enzyme activities and lipoproteins levels were determined using colorimetric methods,while protein adducts levels were determined using enzyme-linked immunosorbent assay(ELISA).Histopathological examinations of liver tissues were also performed.Results:DFO had significantly lower(P=0.021)TAC,significantly higher(P=0.024)volatile acid and Pb concentrations compared to UFO.Exposure to DFO significantly increased(P<0.01)serum protein adduct formation,the De Ritis ratio and caused cytoplasmic vacuolation and pigment deposit on liver tissues compared to the control.Additionally,DFO exposures had an initial negative body weight gain rate that increased at the end of the study.Conclusion:However,co-administration of vitamin C significantly reduced(P<0.05)the De Ritis ratio and reduced the serum protein adducts levels by at least 15%.Concomitant intake of vitamin C and DFO can mitigate probable adverse effects.

Design, synthesis, and nanoengineered modification of spherical graphene surface by layered double hydroxide (LDH) for removal of As (Ⅲ) from aqueous solutions

In this study, new nano spherical graphene modified with LDH(Layered Double Hydroxide) was prepared and used to remove As(Ⅲ) ion from aqueous solutions. At first, graphene oxide was synthesized from graphite using a well-known Hammer method. The obtained graphene oxide solution was sprayed in octanol solution under different temperatures and sprayed speed as influenced variables. The structure and physical characterization of synthesized spherical graphene oxide were determined by various techniques,including FT-IR, N_(2) adsorption–desorption, SEM, TEM, and EDX. In the next step, the hydrothermal method was applied to deposition LDH on the spherical graphene oxide. The synthesized spherical graphene modified by LDH was used to remove As(Ⅲ) as a toxic heavy metal ion. The effect of influenced variables including p H, contact time, amount of sorbent, and type eluent studied and the optimum values were as 8, 30, 50, and HCl(0.5 mol·L^(-1)), respectively. After optimization, the studied sorbent was shown a high adsorption capacity(149.3 mg·g^(-1)). The adsorption mechanism and kinetic models exhibited good agreement with the Langmuir isotherm and pseudo-second-order trends, respectively. Besides, the synthesized product was tested for seven times without significant loss in its sorption efficiency.

浅谈中餐菜名的英译及其分类

我国经济飞速发展 ,国际交流不断增多 ,酒店业日益兴旺发达。但由于各种因素 ,许多星级宾馆、高档饭店餐厅里的菜单中仍没有相应的英文名称 ,或是不完整 ,或是译文不一致。在此根据中餐特点和烹调方法把常用菜名的英译文加以归纳分成五类 :(1 )deep -fried ,pan -fried ,sauteed ;(2 )poached ,boiled ,steamed ;(3 )stewed ,braised ;(4)roast,baked ;(5 )grilled ,smoked。

Projective Mapping and Product Positioning of Deep Fat Fried Snack

A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.

Falafel: A Meal with Full Nutrition

There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with deferent names from country to another, for examples it is called Falafel in Iraq and Levant, and it is called Ta’amiya in Egypt. Falafel is a vegetarian recipe which reflects its nutritious value. In this article, we are going to refer to the definition of Falafel and its origin to show that Falafel is a global dish. In addition, the ingredients of Falafel are going to be mentioned. Finally, the benefits of Falafel are going to be explained to show how Falafel is considered as a nutritious meal. This study has discovered that Falafel is one of the healthy vegetarian meals due to its ingredients which are full of vitamins and also considered as a very rich source of dietary fiber.