DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY

Simple item page
dc.contributor.authorAydar, AY
dc.contributor.authorGürel, B
dc.contributor.authorKayaardi, S
dc.date.accessioned2024-07-18T11:46:57Z
dc.date.available2024-07-18T11:46:57Z
dc.description.abstractThe purpose of this study was to determine the optimum quantities of ingredients to yield a chicken roll product with desirable textural properties and coloring and a minimum cooking loss. Response surface methodology (RSM), a statistical technique, was applied for optimization. The optimum quantities for chicken roll production were found to be 8.66 g, 75.00 g and 53.83 g for wheat flour, distilled water, and minced chicken, respectively. The lowest cooking loss was achieved by a recipe with high wheat flour and distilled water content, whereas the highest cooking loss was observed in the recipe with the lowest wheat flour content and the highest minced chicken content.
dc.identifier.issn1120-1770
dc.identifier.other2239-5687
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3147
dc.language.isoEnglish
dc.publisherCHIRIOTTI EDITORI
dc.subjectCALCIUM ALGINATE COATINGS
dc.subjectTURKEY BREAST ROLLS
dc.subjectDRY-CURED HAM
dc.subjectRICE STARCH
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectQUALITY CHARACTERISTICS
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectPROCESSING CONDITIONS
dc.subjectSENSORY QUALITY
dc.subjectFAT-SUBSTITUTES
dc.titleDEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY
dc.typeArticle

Files

Collections

Web of Science Koleksiyonu