QUALITY ATTRIBUTES OF SPRING ROLL DURING FRYING IN AIR FRYER OVEN
Figen Korel, Sibel Uzuner, Ömer Dumruk, Günce Köse, Sıla Güneş, İrem Bıyıklı
Strony: 42-49
Opublikowano: 13 Nov 2023
DOI: 10.62991/AF1996268186
Wyświetlenia: 1,660
Pobrania: 162
Captures: 3 (Elsevier PlumX)
Streszczenie: The objective of the present study was to determine the effect of air fryer technology on quality changes of spring roll during frying in an oven by means of color values (L*, a*, b*), browning index (BI) and frying efficiency. Box-Behnken design was carried out for oven temperature of 200 to 240 °C, a frying time of 15 to 20 min, and tray rack position in oven of 1 to 3. L* values ranged from 47.29 to 82.34. BI values ranged from 27.10 to 160.30 for spring rolls fried in air fryer oven. The highest coefficients of correlation (r=0.99) were determined to be between L* and BI values. The minimum BI value was observed at 200 °C for 18 min with the tray placed on the third rack position. The oven temperature, frying time, and tray rack position played the most crucial role in BI, given the high F- values (77.41, 75.24, 76.41, respectively) and very low p-values (0.000) (p < 0.05). The R2 value of 0.95 and R2pred of 0.89 were found for the air fryer frying of spring rolls. These results suggested that frying with air fryer of spring rolls can be used for maintaining the quality of spring rolls.
Słowa kluczowe: air fryer oven, spring roll, color, browning
Cytowanie artykułu: Figen Korel, Sibel Uzuner, Ömer Dumruk, Günce Köse, Sıla Güneş, İrem Bıyıklı. QUALITY ATTRIBUTES OF SPRING ROLL DURING FRYING IN AIR FRYER OVEN. Journal of International Scientific Publications: Agriculture & Food 11, 42-49 (2023). https://doi.org/10.62991/AF1996268186
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