Michael O. Ngadi

Sep 5, 2024 | ifst.onlinelibrary.wiley.com | Jacob Liberty |Michael O. Ngadi |IFST Member Log-in

Introduction Deep-fat frying is one of the earliest and most common unit operations used in the preparation of foods and is especially suited for crispy-crusted products with unique textures and flavours (Bhuiyan et al., 2024).

Aug 25, 2024 | ifst.onlinelibrary.wiley.com | Jacob Liberty |Michael O. Ngadi |IFST Member Log-in

Porosity and number of pores significantly impacted by frying time and temperature. Crispiness positively correlated with crust porosity. Maximum force and number of force peaks increased with frying time and temperature. Average pore area and shape factor influenced by frying conditions, linked to structural change. Introduction Deep-fat fried foods such as chicken nuggets, French fries, and fried fish make up a huge portion of the North American diet.

Jun 23, 2024 | ifst.onlinelibrary.wiley.com | Jacob Liberty |Michael O. Ngadi |IFST Member Log-in

Introduction Chicken meat and products have many desirable nutritional characteristics such as presence of low lipid content, high amounts of polyunsaturated fatty acids, etc. (Cagdas & Kumcuoglu, 2015). Chicken nuggets, a popular fried-food product, are made from minced chicken coated with a pre-dust and batter/bread before frying.

May 29, 2024 | ifst.onlinelibrary.wiley.com | Michael O. Ngadi |IFST Member Log-in

Introduction To meet the consumer demand of animal meat alternatives, development of plant proteins-based meat-analogue (MA) is a rapidly growing industry (Yuliarti et al., 2021; Hong et al., 2022; Mittal et al., 2023; Bhuiyan et al., 2024; Bhuiyan & Ngadi, 2024a). However, like conventional food items the emerging MA-based products would require cooking/heating before their consumption (Bhuiyan & Ngadi, 2023). Deep-fat frying is a very fast and popular food preparation method.

Oct 29, 2023 | mdpi.com | Michael O. Ngadi |Hafizur Rahman

2.4. Finish-CookingMicrowave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) were used as finish-cooking methods for meat analog (MA)-based parfried frozen products. The internal core temperature of samples was considered a critical parameter for configuring operational settings of the finish-cooking methods. Finish-cooking methods were aimed at achieving a temperature ≥ 75 °C at the coldest point (at geometric center) within the samples.