Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology

Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures and times on the quality attributes of falafel,...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Mohammad Fikry, Ibrahim Khalifa, Rokkaya Sami, Ebtihal Khojah, Khadiga Ahmed Ismail, Mokhtar Dabbour
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	air frying falafel optimization quality properties Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0e0db4a63b95424688f8361e5e718011
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0e0db4a63b95424688f8361e5e718011
record_format	dspace
spelling	oai:doaj.org-article:0e0db4a63b95424688f8361e5e7180112021-11-25T17:32:42ZOptimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology10.3390/foods101125672304-8158https://doaj.org/article/0e0db4a63b95424688f8361e5e7180112021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2567https://doaj.org/toc/2304-8158Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures and times on the quality attributes of falafel, and to optimize the frying conditions for producing air-fried falafel. Moisture content, color, fat content, hardness, and sensory evaluation of the fried falafel were analyzed under varied temperatures (140 °C, 170 °C, and 200 °C) and time periods (5 min, 10 min, and 15 min). Statistical analysis was then applied to obtain the best fit model that can describe the properties of fried falafel. Results indicated that moisture content, fat content, and L*-value of air-fried falafel were adversely related to the frying temperature and time, but the hardness and ΔE of fried falafel were increased as the frying temperature and time increased. Moreover, an increase followed by a decrease was shown for the appearance, aroma, crispness, taste, and overall preference scores with the increase in frying temperature and time. The regression analysis showed that the proposed models could be properly used for predicting the properties of the fried falafel. In addition, the overlaid plots resulted in the optimum frying temperature of 178.8 °C and time of 11.1 min. Interestingly, the fat content of the air-fried falafel reduced by 45% at optimal frying conditions compared with that for the deep-fat fried one at 180 °C for 7 min (control). In comparison, the air-fried falafel was lower in fat content, higher in hardness with more acceptable appearance and crispness scores than deep-fat fried falafel. Such information could be beneficial to the manufacturers of the falafel to produce an optimal and healthy product.Mohammad FikryIbrahim KhalifaRokkaya SamiEbtihal KhojahKhadiga Ahmed IsmailMokhtar DabbourMDPI AGarticleair fryingfalafeloptimizationquality propertiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2567, p 2567 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	air frying falafel optimization quality properties Chemical technology TP1-1185
spellingShingle	air frying falafel optimization quality properties Chemical technology TP1-1185 Mohammad Fikry Ibrahim Khalifa Rokkaya Sami Ebtihal Khojah Khadiga Ahmed Ismail Mokhtar Dabbour Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
description	Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures and times on the quality attributes of falafel, and to optimize the frying conditions for producing air-fried falafel. Moisture content, color, fat content, hardness, and sensory evaluation of the fried falafel were analyzed under varied temperatures (140 °C, 170 °C, and 200 °C) and time periods (5 min, 10 min, and 15 min). Statistical analysis was then applied to obtain the best fit model that can describe the properties of fried falafel. Results indicated that moisture content, fat content, and L*-value of air-fried falafel were adversely related to the frying temperature and time, but the hardness and ΔE of fried falafel were increased as the frying temperature and time increased. Moreover, an increase followed by a decrease was shown for the appearance, aroma, crispness, taste, and overall preference scores with the increase in frying temperature and time. The regression analysis showed that the proposed models could be properly used for predicting the properties of the fried falafel. In addition, the overlaid plots resulted in the optimum frying temperature of 178.8 °C and time of 11.1 min. Interestingly, the fat content of the air-fried falafel reduced by 45% at optimal frying conditions compared with that for the deep-fat fried one at 180 °C for 7 min (control). In comparison, the air-fried falafel was lower in fat content, higher in hardness with more acceptable appearance and crispness scores than deep-fat fried falafel. Such information could be beneficial to the manufacturers of the falafel to produce an optimal and healthy product.
format	article
author	Mohammad Fikry Ibrahim Khalifa Rokkaya Sami Ebtihal Khojah Khadiga Ahmed Ismail Mokhtar Dabbour
author_facet	Mohammad Fikry Ibrahim Khalifa Rokkaya Sami Ebtihal Khojah Khadiga Ahmed Ismail Mokhtar Dabbour
author_sort	Mohammad Fikry
title	Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
title_short	Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
title_full	Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
title_fullStr	Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
title_full_unstemmed	Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology
title_sort	optimization of the frying temperature and time for preparation of healthy falafel using air frying technology
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0e0db4a63b95424688f8361e5e718011
work_keys_str_mv	AT mohammadfikry optimizationofthefryingtemperatureandtimeforpreparationofhealthyfalafelusingairfryingtechnology AT ibrahimkhalifa optimizationofthefryingtemperatureandtimeforpreparationofhealthyfalafelusingairfryingtechnology AT rokkayasami optimizationofthefryingtemperatureandtimeforpreparationofhealthyfalafelusingairfryingtechnology AT ebtihalkhojah optimizationofthefryingtemperatureandtimeforpreparationofhealthyfalafelusingairfryingtechnology AT khadigaahmedismail optimizationofthefryingtemperatureandtimeforpreparationofhealthyfalafelusingairfryingtechnology AT mokhtardabbour optimizationofthefryingtemperatureandtimeforpreparationofhealthyfalafelusingairfryingtechnology
_version_	1718412207684845568

Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology

Ejemplares similares