Optimization of leavened dough frying conditions using the response surface methodology
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
INNOVHUB SSI-AREA SSOG
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the optimum frying conditions of leavened doughs to minimise the oxidation products were investigated. Fifty repeated deep frying of leavened doughs with 0-2% salt content was performed for 1-5 min at 160-200?. While K232, K270, p-anisidine and polymer triglycerides contents of fried dough oil (FDO) were noteworthy (p < 0.05) affected by the frying temperature and the frying time, the dough salt content did not affect these values significantly (p > 0.05). The combined effects of frying temperature and time on K270, p-anisidine and polymer triglycerides contents were significant (p < 0.05). The effects of interaction of frying temperature and dough salt content on p-anisidine value were found to be significant (p < 0.05). The optimum frying conditions to minimize the K232, K270, p-anisidine values and polymer triglyceride content of FDO were observed where the frying time was 1 minute, the frying temperature was 160? and the salt content was 2%.
Açıklama
This study was funded by Bolu Abant Izzet Baysal University, Scientific Research Centre (2015.09.04.921) . The authors thank to YENIGIDAM Research Centre of Bolu Abant Izzet Baysal University for polymer triglyceride analysis. The authors are also grateful to Deniz Gunal-Koroglu for her assistance in revising grammar of the article.
Anahtar Kelimeler
Repeated Frying, Polymer Triglycerides, K232 and K270 Values, P-Anisidine Value, Quality Parameters, Lipid Oxidation
Kaynak
Rivista Italiana Delle Sostanze Grasse
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
100
Sayı
1
Künye
Turan, S., Keskin, S., & Solak, R. (2023). Optimization of leavened dough frying conditions using the response surface methodology. RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 100(1), 49-57.
