Quality evaluation of deep-fat fried onion rings

Journal of Food Quality

Volumn 21, Issue 2, 1998, Pages 95-105

  Ling, Du ^a   Gennadios, Aristippos ^a,b   Hanna, Milford A ^a   Cuppett, Susan L ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Banner Pharmacaps Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032386520     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1998.tb00507.x     Document Type: Article

References (12)

1. AOAC. 1990. Official Methods of Analysis, 15th Ed., Association of Official Analytical Chemists, Arlington, VA.
2. BOURNE, M.C. 1978. Texture profile analysis. Food Technol. 32(7), 62-66, 72.
3. CLYDESDALE, F.M. 1984. Color measurement. In Food Analysis Principles and Techniques, Vol. 1, (D.W. Gruenwedel and J.R. Whitaker, eds.) pp. 95-150, Marcel Dekker, New York.
4. FLICK, JR., G.L. et al. 1989. Effects of cooking conditions and post-preparation procedures on the quality of battered fish portions. J. Food Quality 12, 227-242.
5. HURNI, R.J. and LOEWE, R. 1990. Batters and breadings - The present and future market. In Batters and Breadings in Food Processing, (K. Kulp and R. Loewe, eds.) pp. 1-10, American Association of Cereal Chemists, St. Paul, MN.
6. JOWITT, R. 1974. The terminology of food texture. J. Texture Studies. 5, 351-358.
7. LANE, R.H. and JONES, S.W. 1987. Influence of fry color on quality of coated broiler thighs. J. Food Quality 10, 239-244.
8. LOEWE, R. 1990. Ingredient selection for batter systems. In Batters and Breadings in Food Processing, (K. Kulp and R. Loewe, eds.) pp. 11-28, American Association of Cereal Chemists, St. Paul, MN.
9. SAS. 1988. SAS/STAT User's Guide, Release 6.03, SAS Institute, Cary, NC.
10. SHUKLA, T.P. 1993. Batters and breadings for traditional and microwavable foods. Cereal Foods World 38, 701-702.
11. SUDERMAN, D.R. 1993. Selecting flavorings and seasonings for batter and breading systems. Cereal Foods World 38, 689-693.
12. WAIMALEONGORA-EK, C. and CHEN, T.C. 1983. Effect of shortening color, frying temperature, and coating ingredients on color of fried chicken parts. Poultry Sci. 62, 793-797.