title: Effect of deep-fat frying on sensory and textural attributes of pellet snacks.
abstract: In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi P.O. Box 91775-1163, Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: BahramParvar
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi P.O. Box 91775-1163, Iran.
authors.forename: Toktam
authors.initials: T
authors.lastname: Mohammadi Moghaddam
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Khorasan Razavi P.O. Box 91775-1163, Iran.
authors.forename: Seyed M A
authors.initials: SM
authors.lastname: Razavi
keywords: Compression test; Extruded snack; Principal component analysis; Sensory evaluation