Racjonalne przygotowanie żywności wymagającej obróbki termicznej

Food subjected to heat treatment requires a rational selection of the type of treatment and the time and manner of its conduct. The aim of the study was to compare ways of cooking in terms of palatability, productivity, mineral content and the electricity consumption for example buckwheat groats cooked in a measured amount of water and in perforated bag in excess of water. It was found that more rational way of preparing buckwheat groats not affecting on the palatability is cooking in a measured amount of water in a ratio of 2/1 due to the greater of 25% of the behavior of minerals, increased by almost 10% content of dry matter, and more than twice as less energy consumption.


Other Titles:
RATIONAL FOOD PREPARATION THAT NEEDS THERMAL TREATMENT
Issue Date:
May 01 2017
Publication Type:
Journal Article
DOI and Other Identifiers:
Record Identifier:
https://ageconsearch.umn.edu/record/257642
ISSN:
1508-3535
Language:
Polish
Published in:
Roczniki (Annals), 2016, 6




 Record created 2017-05-31, last modified 2020-10-28

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