Optimization of low fat fried zucchini slices production conditions by use of response surface method

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GOHARI ARDABILI A.; AGHAJANI N.; DARAEI GARMAKHANY A.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:109 Page(s): 129-142

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Title

Optimization of low fat fried zucchini slices production conditions by use of response surface method

Author(s)

GOHARI ARDABILI A. | AGHAJANI N. | DARAEI GARMAKHANY A. | Issue Writer Certificate

Keywords

Zucchini slicesQ1

Balangu seed gumQ1

CoatingQ1

Deep fat fryingQ1

Response surface methodQ1

Abstract

Fried foods due to suitable taste, flavor and mouth feel are very popular but they contain high level of oil. Frying time and temperature and Coating before frying process are the main factors, affetcting oil content in fried products. In this study the effect of different concentrations of Balangu seed gum (0, 10 and 20 %W/V), frying temperature (150, 170 and 190 0C) and frying time (2, 4 and 6 minutes) on the quality and sensory attributes of fried Zucchini slices were investigated and optimized by Response surface method. Results showed that the amounts of water loss and oil uptake during frying process were reduced with increase of gum concentration in the Coating agent, but the moisture content of sample was decreased by increasing of frying time and temperature while oil uptake increased. The L* index of the final products were decreased with increase of frying time and temperature and Balangu seed gum concentration. The most affecting factors on the a* and b* index are frying temprature, frying time and Balangu seed gum concentration respectively. The sensory evaluation results, showed that, total acceptance of fried Zucchini slices increased with frying time and temperature incensement while decreased with Balangu seed gum incensement. Optimization results showed that the optimum processing conditions of fried Zucchini slices were frying time of 2 minute, Balangu seed gum concentration 14. 31% and frying temperature 177 0C and in these conditions the quality attributes of final products were in optimum level. Application of Balangu seed gum lead to produce low fat fried Zucchini slices without adverse effect on sensory attributes of final product.

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APA: Copy

GOHARI ARDABILI, A., AGHAJANI, N., & DARAEI GARMAKHANY, A.. (2021). Optimization of low fat fried zucchini slices production conditions by use of response surface method. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(109 ), 129-142. SID. https://sid.ir/paper/401440/en

Vancouver: Copy

GOHARI ARDABILI A., AGHAJANI N., DARAEI GARMAKHANY A.. Optimization of low fat fried zucchini slices production conditions by use of response surface method. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(109 ):129-142. Available from: https://sid.ir/paper/401440/en

IEEE: Copy

A. GOHARI ARDABILI, N. AGHAJANI, and A. DARAEI GARMAKHANY, “Optimization of low fat fried zucchini slices production conditions by use of response surface method,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 109 , pp. 129–142, 2021, [Online]. Available: https://sid.ir/paper/401440/en

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