Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips
Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of diff...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5748495 |
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| author | Huda Abdalrahman AL Jumayi Amira M. G. Darwish |
| author_facet | Huda Abdalrahman AL Jumayi Amira M. G. Darwish |
| author_sort | Huda Abdalrahman AL Jumayi |
| collection | DOAJ |
| description | Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction. |
| format | Article |
| id | doaj-art-5dc99f9202e94cdfbef3ac7192d78d26 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-5dc99f9202e94cdfbef3ac7192d78d262025-08-20T03:34:44ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/57484955748495Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean ChipsHuda Abdalrahman AL Jumayi0Amira M. G. Darwish1Nutrition and Food Science Department, Faculty of Science, Taif University, Taif, Saudi ArabiaFood Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTACity), Alexandria 21934, EgyptDemand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction.http://dx.doi.org/10.1155/2021/5748495 |
| spellingShingle | Huda Abdalrahman AL Jumayi Amira M. G. Darwish Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips Journal of Food Quality |
| title | Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips |
| title_full | Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips |
| title_fullStr | Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips |
| title_full_unstemmed | Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips |
| title_short | Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips |
| title_sort | frying time and temperature conditions influences on physicochemical texture and sensorial quality parameters of barley soybean chips |
| url | http://dx.doi.org/10.1155/2021/5748495 |
| work_keys_str_mv | AT hudaabdalrahmanaljumayi fryingtimeandtemperatureconditionsinfluencesonphysicochemicaltextureandsensorialqualityparametersofbarleysoybeanchips AT amiramgdarwish fryingtimeandtemperatureconditionsinfluencesonphysicochemicaltextureandsensorialqualityparametersofbarleysoybeanchips |