Farklı Sıcaklık ve Sürelerde Ön Kurutma İşlemine Tabi Tutulduktan Sonra Kızartılmış Glütensiz Cipslerin Yağ Absorplama Kapasitelerinin ve Bazı Fizikokimyasal İçerikleri ile Duyusal Özelliklerinin Belirlenmesi

Abstract

The aim of this study was to investigate the moisture and oil uptake capacities of gluten-free chips by pre-drying at different temperatures and times before deep frying. In addition, the determination of some physicochemical contents and sensory properties of the chips were another goal in this study. As a result of pre-drying up to 60°C and 15 min, the dry matter content of the samples increased while the temperature decreased to 70° C. Similarly, the oil content of the samples decreased until the same temperature and time from 19.21 g/100g to 13.26 g/100 g, but increased in later temperatures and durations. No changes were observed in the ash, water activity and protein values of the samples. The colors of the samples were significantly affected by the pre-drying process and them were determined that brightness and yellowness decreased and redness increased depending on pre-drying conditions. In the sensory analysis, panelists gave low color scores depending on the increasing pre-drying temperature and duration of the chips samples. Also there was no significant difference in hardness, taste/odor, oiliness and overall acceptability. In this study, reduced oil content and healthier gluten-free chips were produced with using pre-drying process.

Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods

“…It was reported that the moisture content and water activity values of crispy fat-free chips produced from sweet potato dried by microwave vacuum drying method were 2.7 ± 0.6% (wet basis) and 0.262, respectively [14]. Similar values, between 0.88% and 5.45% of moisture content were reported by Yüksel et al [15]. The MC (2.59-3.06%) and a w (0.185-0.192) values of breadsticks with 5 and 10% red grape pomace reported by Rainero et al [16] were compatible with our results.…”