Racjonalne przygotowanie żywności wymagającej obróbki termicznej

Renata Korzeniowska-Ginter, Justyna Kropidłowska and Katarzyna Tkacz

Roczniki (Annals), 2017, vol. 2016, issue 6

Abstract: 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.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:ags:paaero:257642

DOI: 10.22004/ag.econ.257642

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