Effect of air frying on texture and quality of doughnut

Ahmad Murad, Fathin Khairunnisa (2019) Effect of air frying on texture and quality of doughnut. [Project Paper] (Submitted)

Text lp FK 2019 12.pdf Download (30MB)

Abstract

Doughnut is a popular snack in Malaysia prepared as a sweet snack in various forms that can be made homemade or bought in bakeries and food stalls. Frying techniques are the most popular method used to serve and consume the doughnut. This study is basically aimed to determine the optimum condition for frying doughnut via air frying technique and also to investigate the effect of air frying process on the texture and quality of doughnut compared with traditional deep fat fraying. The doughnut was fried at a temperature of 130°C, 140°C and 150°C for 10, 12 and 14 minutes via air fryer technique while the temperature of 130°C for 10, 12 and 14 minutes via deep fryer technique. The quality of fried doughnut was analysed based on moisture content, fat content, texture and colour. In this study , response surface methodology (RSM) was used to optimized the operating conditions (frying temperature and time) of the air fryer. The optimum operating conditions were found at temperature of 130°C and time of 10 minutes for frying the doughnut. At this optimum condition, moisture content, fat content, texture and colour change were found to be 59.59%, 12.33%, 0.7278N and 2.80 respectively. Optimized air fried doughnut was compared with deep fried doughnut by sensory acceptance of doughnut attribute. The sensory test indicated that panellist like and preferable the doughnut fried with deep frying method the most compared to air fried doughnut.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	19 Oct 2023 07:31
Last Modified:	19 Oct 2023 07:31
URI:	http://psaspb.upm.edu.my/id/eprint/1596

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