Effect of deep-fat frying on sensory and textural attributes of pellet snacks

Abstract

In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190°C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer )

“…. The expansion ratio is considered as one of the dominant factors for the properties of fried products . At the same moisture content, fish maws from swim bladder dried at 60, 70 and 80 °C had higher expansion ratio than those dried at 50 °C.…”

“…The expansion ratio is considered as one of the dominant factors for the properties of fried products. 8 At the same moisture content, fish maws from swim bladder dried at 60, 70 and 80 ∘ C had higher expansion ratio than those dried at 50 ∘ C. With the same drying temperature, the expansion ratio of fish maw increased as the moisture content increased up to 150 g kg −1 (P < 0.05). However, the marked decrease in expansion ratio was found for fish maw prepared from swim bladder with a moisture content of 200 g kg −1 , regardless of drying temperature used.…”

“…Foods fried at the optimum temperature and time have a golden brown colour . The texture and flavour properties of fried products are also influenced by raw‐material preparation and frying process such as frying temperature and time, water content, frying oil and size of sample . Moreover, oil uptake is the most important quality attribute of fried products.…”

“…6 The texture and flavour properties of fried products are also influenced by raw-material preparation and frying process such as frying temperature and time, water content, frying oil and size of sample. 8 Moreover, oil uptake is the most important quality attribute of fried products. The important factors affecting the oil uptake in foods during deep fat frying are moisture content and pressure development.…”

Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

“…During the frying process, heat is transferred from oil to fried foods leading to physical reactions (water evaporation and oil uptake) and chemical interactions within legume components (starch, reducing sugars, amino acids, and water) leading to structural changes [15]. e sensory quality represented in texture and flavor is a significant attribute which is always issued in the manufacturing of fried foods as it is related to processing conditions and variables, such as frying time, frying temperature, and moisture content [16]. e aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips targeting healthier snacks involving legume protein flours with enhanced properties.…”