Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations
Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations
Date
2020
Authors
Joshy, C. G.
Ratheesh, G.
Ninan, George
Kumar, K. Ashok
Ravishankar, C. N.
Journal Title
Journal ISSN
Volume Title
Publisher
J Food Sci Technol
Abstract
Air frying technique was used for the preparation
of fish cutlet-a popular fish snack with low fat content,
better protein content and color. The process conditions
viz: temperature varying from 160 to 200 C and time
varying from 5 to 15 min were optimized using response
surface methodology. A factorial design with 9 runs satisfying
rotatability conditions under correlated errors was
formulated for the experiment. The parameters of first
order response surface model with interaction were estimated
by generalized least square method. The optimum
temperature—time combination for air-frying condition
was found to be 180 C and 12 min, respectively for low
fat content, better protein content and colour, comparable
texture profile and sensory acceptability when compared to
deep fried fish cutlet samples. Air-fried fish cutlets can be a
healthier protein rich snack product as an alternative to
deep fat fried fish cutlets.
Description
Keywords
Air-frying, Fat content, Fish cutlet, Response surface methodology, Auto-correlation, Optimization
Citation
https://doi.org/10.1007/s13197-020-04301-z