Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters

Detalhes bibliográficos
Autor(a) principal: NAN,Haijuan
Data de Publicação: 2022
Outros Autores: ZHOU,Haoyu, LI,Bo, STEPANOVA,Tetiana, KONDRATIUK,Natalia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100936
Resumo: Abstract This research aimed to investigate the effect of Agaricus bisporus mushrooms alone or in combination with soybean oil or water as fat substitutes on different properties of chicken batter. The cooking yield, water holding capacity, colour, texture, storage modulus (G'), T2 relaxation time, and microstructure of chicken batters were analysed. Results showed that the above three adding ways of Agaricus bisporus mushrooms promoted the transformation of free water into immobilized water and improved the cooking yield, water holding capacity, texture, and rheological properties of the chicken batter. However, the colour of the chicken batter changed significantly (p < 0.05). Particularly, the combination of Agaricus bisporus and soybean oil demonstrated the optimal effect to improve the gel properties, rheology, microstructure and water-binding ability of the chicken batter. Thus, the results suggest that the concomitant use of Agaricus bisporus and soybean oil is a promising strategy for developing healthier chicken products.
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spelling Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken battersAgaricus bisporuschicken battersrheologywater distributionmicrostructureAbstract This research aimed to investigate the effect of Agaricus bisporus mushrooms alone or in combination with soybean oil or water as fat substitutes on different properties of chicken batter. The cooking yield, water holding capacity, colour, texture, storage modulus (G'), T2 relaxation time, and microstructure of chicken batters were analysed. Results showed that the above three adding ways of Agaricus bisporus mushrooms promoted the transformation of free water into immobilized water and improved the cooking yield, water holding capacity, texture, and rheological properties of the chicken batter. However, the colour of the chicken batter changed significantly (p < 0.05). Particularly, the combination of Agaricus bisporus and soybean oil demonstrated the optimal effect to improve the gel properties, rheology, microstructure and water-binding ability of the chicken batter. Thus, the results suggest that the concomitant use of Agaricus bisporus and soybean oil is a promising strategy for developing healthier chicken products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100936Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.116121info:eu-repo/semantics/openAccessNAN,HaijuanZHOU,HaoyuLI,BoSTEPANOVA,TetianaKONDRATIUK,Nataliaeng2022-03-10T00:00:00Zoai:scielo:S0101-20612022000100936Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
title Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
spellingShingle Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
NAN,Haijuan
Agaricus bisporus
chicken batters
rheology
water distribution
microstructure
title_short Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
title_full Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
title_fullStr Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
title_full_unstemmed Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
title_sort Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters
author NAN,Haijuan
author_facet NAN,Haijuan
ZHOU,Haoyu
LI,Bo
STEPANOVA,Tetiana
KONDRATIUK,Natalia
author_role author
author2 ZHOU,Haoyu
LI,Bo
STEPANOVA,Tetiana
KONDRATIUK,Natalia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv NAN,Haijuan
ZHOU,Haoyu
LI,Bo
STEPANOVA,Tetiana
KONDRATIUK,Natalia
dc.subject.por.fl_str_mv Agaricus bisporus
chicken batters
rheology
water distribution
microstructure
topic Agaricus bisporus
chicken batters
rheology
water distribution
microstructure
description Abstract This research aimed to investigate the effect of Agaricus bisporus mushrooms alone or in combination with soybean oil or water as fat substitutes on different properties of chicken batter. The cooking yield, water holding capacity, colour, texture, storage modulus (G'), T2 relaxation time, and microstructure of chicken batters were analysed. Results showed that the above three adding ways of Agaricus bisporus mushrooms promoted the transformation of free water into immobilized water and improved the cooking yield, water holding capacity, texture, and rheological properties of the chicken batter. However, the colour of the chicken batter changed significantly (p < 0.05). Particularly, the combination of Agaricus bisporus and soybean oil demonstrated the optimal effect to improve the gel properties, rheology, microstructure and water-binding ability of the chicken batter. Thus, the results suggest that the concomitant use of Agaricus bisporus and soybean oil is a promising strategy for developing healthier chicken products.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100936
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.116121
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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